Spatchcock Chicken and Tandoori Spice

Cooking time
Serves4-6 people

The spice blend is amazing not only on chicken but on pretty much all veg: roasted hunks of squash, cauliflower, potatoes, green beans, swede… just to name a few. So, apply it to a few veggies for the BBQ, too.


  • 1.4kg whole organic chicken
  • 3 tbsp paprika
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp caster sugar
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp crumbled saffron threads (optional but really nice addition)
  • ¼ tsp chilli powder
  • A splash of olive oil

Perfect for a summer BBQ. Delicious, especially with a mound of Abel & Coleslaw.

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1. Spatchcock your chicken. For instructions and a video, watch our handy video:
2. For the tandoori spices, simply mix the spices in a jar and shake until well mixed.
3. Massage a bit of olive oil all over the chicken. Dust with a good coating of spice blend. Save any remaining spices for another day - will store nicely for up to a year.
4. Cook on the BBQ for about 20 minutes on each side, or until the juices run clear when you prick the thickest bit of meat.
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