Barbecued Spatchcock Chicken with Chimichurri Sauce Recipe | Abel & Cole

Barbecued Spatchcock Chicken with Chimichurri Sauce

Cooking time
Serves4 people

Smoky, caramelised spatchcock chicken drizzled with sharp and tangy chimichurri dressing – a herby Argentinian salsa that puts the sunshine in this summer roast. Finish this beautiful bird off on the barbecue for extra smokiness, or let your oven do the honours.

Ingredients

  • 1.7kg av. spatchcock chicken
  • 1 garlic clove
  • 1 shallot
  • A handful of parsley
  • A handful of oregano, leaves only
  • 1 chilli
  • 1 lemon
  • Sea salt
  • Freshly ground pepper
  • 4 tbsp olive oil

Prep: 15 mins | Cook: 1 hr 15 mins

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Method

1. Get started: Remove the chicken from the fridge 30 mins before cooking to allow it to come to room temperature.
2. Make your chimichurri sauce. Peel and finely grate the garlic into a bowl. Zest in the lemon and squeeze in the juice. Peel and finely chop the shallot. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop the chilli. Pick the leaves from the oregano and finely chop them along with the parsley leaves and stalks. Stir everything into the garlic and lemon, sprinkle in a good pinch of salt and pepper, and loosen up with 3 tbsp olive oil. Set aside.
3. Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken skin-side up in a large roasting tin. Rub the skin with a good pinch of salt and pepper and 1 tbsp olive oil.
4. Slide the chicken into the oven and roast for 1 hr, basting from time to time. 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 or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.
6. Cooking outdoors: Light your barbecue and bring the coals to a medium temperature.
7. Place the chicken skin-side down over the hottest part of the barbecue 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 barbecue 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 barbecue for a further 5-10 mins before checking again.
9. Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.
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