Check out Jono’s video for quick and easy BBQ spatchcock chicken (Find the full recipe below).
BBQ Spatchcock chicken
Ingredients 1 x whole chicken, spatchcocked
For the sauce 1 x 750ml bottle tomato sauce 1 Tbsp (15ml) Worcestershire sauce ½ cup (125ml) white wine vinegar 1 cup (250ml) water Salt and black pepper ½ cup (125ml) white sugar Pinch of dried chili flakes
Method For the sauce 1 In a large saucepan, mix together all the ingredients and stir over low heat until combined. 2 Simmer for about 15 minutes. Remove from the heat and allow to cool. 3 Once completely cool, coat the chicken with the marinade and leave for a minimum of 2 hours to marinate. Note: This is a fantastic sauce as it can be used as a marinade as well as a dipping sauce. The recipe makes a good quantity and is great to keep in the fridge for your next braai.
To oven roast Preheat oven to 200°C. Roast chicken in oven for about 45 minutes or until chicken is cooked through. To test if chicken is cooked, insert a skewer into the thigh of the bird and if the juices run clear, the chicken is cooked. As the chicken is spatchcoked, it cooks a lot quicker than a regular whole roast chicken.
To braai the chicken Prepare an indirect fire and place a foil drip pan between the coals. Grill chicken, breast side down, covered, with vents open, until nicely charred, 10 to 15 minutes. Flip chicken over and cook for 30 minutes more. Flip again and grill until the juices run clear at the thigh and drumstick joint. Remove from the grill and rest for 10 minutes. Serve with a green salad and fresh veggies.