BBQ spatchcock chicken

Directions

1. Turn your grill or BBQ on to a medium heat.

2. Take your whole chicken, flip it over and cut of each of the wing tips (use kitchen shears/scissors). Next, remove the backbone by cutting up each side of the bone, make sure you cut as close to the bone as possible.

3. Open the chicken up and remove as much of the ribcage as possible so you don’t have to deal with those small bones when you’re eating it (I just use my hands for this).

4. Flip the chicken back over so it’s skin side up. Place both hands on the back one on top of the other (like you’re giving it CPR) and press down to break the sternum. This gives you a nice, flat bird.

5. Drizzle and rub olive oil all over the chicken. Season all over with salt and any seasoning of your choice. I have just used curry powder for mine. Do this to both sides.

6. Place your chicken on the grill, skin side down. You want your grill to be hot when you first put your chicken on so it doesn’t stick.

7. After 12-15 minutes, flip the chicken.

8. Once the chicken's internal temperature reaches 60°C (140°F), flip it again.

9. Continue cooking for another 6-7 minutes. The chicken is ready to come off the grill when it reaches an internal temperature of 70°C (158°F). Note that cooking times may vary depending on the size of your chicken and the temperature of your grill. The chicken will continue cooking slightly during the resting period.

10. Allow the chicken to rest for 10 minutes before carving.