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Spatchcock BBQ Chicken
Cutting the chicken open and flattening it like a book lets the marinade reach every part and shortens the time on the grill. A garlicky mustard-honey mix, blended in the Shaker, gives the skin its colour and the meat its flavour.
- Total time
- 65 min
- Prep
- 15 min
- Cook
- 40 min
- Rest
- 10 min
Ingredients
Method
Lay the chicken breast-down on a board and cut it in half along the backbone with the Tupperware Poultry Shears.
Turn it over and press it flat like an open book, then score the breasts and thighs so the marinade can soak in.
Finely chop the peeled garlic and onion in the Tupperware SuperSonic Chopper Compact.
In the Tupperware 600 ml Shaker, combine the olive oil, mustard, honey, paprika, cumin, Espelette pepper, salt, pepper, the chopped garlic and onion, and the lemon juice.
Rub the marinade generously all over the chicken, covering every part.
Chill and marinate for at least 2 hours, or overnight, for the best flavour.
Grill the chicken on a well-oiled, hot barbecue grate: start with the inside facing down for 10 to 15 minutes, then flip to crisp and colour the skin, turning several times to prevent burning.
Take the chicken off the heat and let it rest, covered, for 5 to 10 minutes before carving.
Serve with grilled vegetables, roasted potatoes or a seasonal salad.
