- 2½5kg avg. spatchcock chicken
- 60g peanut butter
- 75g tamari
- 1½ lemon
- A handful of coriander
- 1½ garlic clove
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Large roasting tin
- Barbecue (optional)
- 1.
Get started: Take the chicken out of the fridge 30 mins before cooking to allow it to come to room temperature.
- 2.
Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Pop the spatchcock chicken into a large roasting tin, skinside up. Rub the skin with a good pinch of salt and pepper and 1 tbsp olive oil.
- 3.
Slide the chicken into the oven and roast for 1 hr 15 mins, basting from time to time.
- 4.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.
- 5.
Lift the chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 6.
While the chicken rests, add the peanut butter and tamari to a small bowl. Grate in the lemon zest and squeeze in the juice. Peel and grate in the garlic. Finely chop the coriander, stalks and leaves, and add them to the bowl. Stir to make a thick sauce.
- 7.
Carve the chicken and serve it with the peanut butter and coriander sauce on the side.
- 8.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature (see our tip on how to light your barbecue). Rub the chicken skin with a good pinch of salt and pepper and 1 tbsp olive oil.
- 9.
Place the chicken, skin-side down, over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Turn over and cook for 4-5 mins on the other side. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
- 10.
To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for 5-10 mins before checking again.
- 11.
Lift the chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 12.
While the chicken rests, add the peanut butter and tamari to a small bowl. Grate in the lemon zest and squeeze in the juice. Peel and grate in the garlic. Finely chop the coriander stalks and leaves and add them to the bowl. Stir together to make a thick sauce.
- 13.
Carve the chicken and serve it with the peanut butter and coriander sauce on the side.
- Tip
Know your grill:
When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off. - Tip
Mountains of Rice
Serve the chicken and peanut sauce with nutty brown rice, cooked and tossed with diced chilli, spring onions and plenty of sesame oil.
