Chicken Spatchcock


Chicken is best cooked from room temperature. Take your chicken out the refrigerator about 1 hour before cooking.

Oven Roasting

Preheat the oven to 180 0C. Place the chicken in a shallow oven proof roasting pan that fits the chicken comfortably. Place on a rack if preferred. Roast for about 45 minutes to 1 hour. Use extra marinade in the packet to baste during cooking. Chicken must always be cooked thoroughly. Insert a skewer into the thickest part of the chicken between the leg and thigh. If the juices run clear, it is ready.


Braai over medium to hot coals turning frequently for about 40 - 60 minutes. Times will differ depending on temperature of coals. Kettle Braai: Spatchcock chicken can be braaied on a kettle or weber braai using the indirect method. Prepare and light the charcoal. Arrange the coals evenly on each side of the braai in the charcoal grate. Place a foil drip tray in the centre of the grate between the burning coals. Place the prepared chicken in the centre of the braai on the grate. Cover with the lid and cook indirectly with medium heat (180 0C to 230 0C) until the juices run clear, approximately 50 - 60 minutes. Keep the lid closed as often as possible during cooking. Let the chicken rest for about 10 minutes before cutting into pieces. Serve warm.