Barbecued Satay Spatchcock Chicken Recipe | Abel & Cole

Barbecued Satay Spatchcock Chicken

Cooking time
Serves4 people

Organic spatchcock chicken is marinated in an aromatically spiced satay sauce made with creamy peanut butter, fragrant garlic, a nip of ginger and a zing of lemon. Oven roasted till crisp and golden or chuck it (chook it, even) on the barbecue for a smoky, charred finish.

Ingredients

  • 1.7kg av. spatchcock chicken
  • 40g peanut butter
  • 1 garlic clove
  • 1 lemon
  • A thumb of ginger
  • 1 tbsp mild curry powder
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp cold water

Prep: 15 mins | Cook: 60 mins

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Method

1. Get started: Spoon the peanut butter into a bowl. Peel and grate in the garlic and ginger. Zest in the lemon and stir in half of the juice along with 2 tbsp cold water. Sprinkle in the curry powder and a good pinch of salt and pepper, and mix well to form a satay sauce.
2. Place the chicken in a large roasting dish skin side up. Rub all over with the satay sauce, and set aside for 30 mins to allow the meat to come to room temperature.
3. Cooking indoors: Preheat your oven to 180C / Fan 160C /Gas 4. Cover the roasting dish with a layer of tin foil. Slide the chicken into the oven and roast for 45 mins.
4. Remove the foil, baste the meat a little and return to the oven uncovered for a further 15 mins, till golden and crispy. To check if it’s 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 a further 5-10 mins before checking again.
5. Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving. Serve on a platter with wedges of the remaining lemon.
6. Cooking outdoors: Light your bbq and bring the coals to a medium temperature.
7. Place the chicken skin side down over a hot part of the bbq and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins. Transfer the chicken to a cooler part of the bbq and cook with the lid on for 1 hr.
8. To check if it’s 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 grill for a further 5-10 mins before checking again.
9. Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving. Serve on a platter with wedges of the remaining lemon.
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