Here's our handy Spatchcock Chicken recipe guide. Cook it on a BBQ using our Original Hot Sauce as a glaze and you're onto a winner.
Place the chicken on a chopping board, with the breast facing downwards.
With a sharp knife, cut down from the top, right to the bottom on both sides of the backbone. Once you've done that you can remove the backbone.
Flip the chicken over so the breast is facing upwards and apply some pressure to squash it down. This should create a much flatter piece of meat. You can sprinkle over some salt at this point.
Transfer this to your BBQ. We always start with the breast facing upwards away from the direct heat but it's good practice to keep flipping it as to not burn either side.
Always cook to temperature so use your temperature probe here! We aimed for 75C for the breast and about 85C for the thigh. This probably took around 20 minutes on each side.
Once the chicken is fully cooked to temperature, drizzle over your favourite sauce and brush it around. We used our NEW recipe Original Hot Sauce which created a hot and fruity glaze as opposed to a classic BBQ glaze.
Now you're ready to transfer it to a new chopping board and serve. Enjoy!
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