Spatchcocking a chicken both reduces the cooking time and prevents the breasts from drying out. In a smoker or on the BBQ it’s even tastier. Serves 4.
Ingredients:
- 1.3 kg chicken
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon chilli powder
- 1 teaspoon onion powder
- 1 teaspoon garlic granules
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Instructions:
- Spatchcock the chicken by cutting down the spine and butterflying out the body. Press down on the breastbone to flatten.
- Leave the skin intact – do not remove or score it.
- Mix all the other ingredients to create a dry rub.
- Coat the chicken with the rub and set aside.
- Preheat BBQ to 180 degrees C with the coals placed on one side.
- When ready to cook, put an apple wood chunk on the hot coals.
- Place the chicken on grill, skin side down, on the opposite side to the coals.
- Cover with the lid of the BBQ – with the vent over the chicken to draw the smoke across it.
- Cook for 50 mins or until the thigh reaches an internal temperature of 74 degrees C.
- Rest for 10 mins before serving.
