David’s BBQ Spatchcock Chicken

 David’s BBQ Spatchcock Chicken

It’s National BBQ week, so David is back and this week he is showing you how to make delicious BBQ honey glazed spatchcock chicken, served with seasonal chargrilled asaparagus, lemon dressing and a summertime staple, creamy potato salad.

Playing homage to our Feasting on the Deck recipes, it will feed the whole family and is perfect for summer evenings in the garden.

Method: Honey Glaze

For your glaze you will need:

  • 150g honey
  • 75g butter
  • Zest and juice of one lemon
  • ½ bunch thyme leaves

To prepare your glaze heat the butter and honey in a sauce pan before adding your lemon juice and zest. Continue to heat until your glaze has reduced by a quarter then add your thyme leaves. Stir your mixture and then remove from the heat.

Method: Preparing your Chicken

If you have a BBQ where you can control the temperature heat it to 180 degrees then place your chicken skin side up.

Place the removed breast bone underneath to protect the bird whilst its cooking.

Glaze with your honey and then leave for ten minutes, continue to glaze your chicken every 5 minutes or so whilst cooking.

The chicken should take between 30–40 minutes to cook. To finish the bird, turn it skin side down for the final 10 minutes to crisp up the skin.

Make sure you probe your chicken at its thickest point by the bone to check it is cooked through. Rest for 15-20 minutes and then give it final glaze before cutting and serving.

If you are using a BBQ where the temperature cannot be controlled I would recommend cooking your chicken in the oven on 180 degrees for 25 minutes first, glazing the chicken as above and then finishing for the final ten minutes on the BBQ.

Method: Potato Salad 

Firstly, prepare your lemon dressing by blending the below together:

  • 250g rapeseed oil
  • 90g lemon juice
  • 60g Chardonnay vinegar
  • 16g caster sugar
  • 12g salt
  • 2g ground white pepper
  • 6g lemon zest
  • 6g garlic
  • 1g thyme

For your potato salad you will need:

  • 500g new potatoes
  • ½ bunch spring onions
  • Teaspoon Dijon mustard
  • 1 large banana shallot
  • ½ bunch flat leaf parsly
  • 3 tablespoons lemon dressing (recipe above)
  • Salt and pepper

Firstly, bring your potatoes to a low boil in salted water until just cooked, then cool under cold water. Once cooked, dice your potatoes then add finely diced shallot (brunoise), mustard, parsley and spring onion. Finish with your lemon dressing and season to taste.

Method: Asparagus

Trim your asparagus then blanch in boiling, salted water for one minute and refresh in ice water (this ensures the cooking process stops and that the asparagus stays bright green). To finish drizzle with olive oil and season then grill on the BBQ until hot.

Method: Burnt Lemon

Slice your lemon in half then simply BBQ until caramalised and warm. Then squeeze over your chicken to finish. Yum. 

And enjoy…

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