A great way to prepare chicken is to spatchcock it. This simply means taking out the backbone or the spine and then getting the entire chicken to lay flat by pressing down on the breast. Sometimes the keel bone (breastbone) is also removed but that is entirely a matter of choice. Spatchcocking is the same as butterflying, so you may see both terms for a whole chicken or poultry. It basically means the same thing. Spatchcocking allows for the chicken to be cooked evenly and also reduces the cooking time.
In this charcoal-grilled spatchcock chicken recipe, the full chicken is brined overnight, marinated, and then grilled over coal. I have made this chicken several times, grilling it in the oven or over charcoal. The additional flavour from the coal is unbeatable. Brining the chicken keeps it moist and an additional simple marinade makes it utterly delicious.
A dry rub is less likely to burn but in this recipe, I use a wet marinade (technically this is a wet rub) which is just as good but needs a little more attention. The resulting chicken has a fantastic flavour and a little char looks good on meat.
Regulating the heat over coal can be tricky if you aren't used to cooking food over charcoal. You will either need to use your senses a lot or use a thermometer. Either way, it's important that your chicken is cooked very well before consumption. If for some reason you need to cut a piece of chicken to test its doneness you can cover it back up with aluminium foil ensuring that the cut portion does not dry out.
Charcoal-grilled spatchcock chicken takes on an additional flavour which is just not the same as grilling in an oven. This charcoal-grilled chicken is perfect with steamed fonio or this delightful couscous salad or pink rice and also this millet salad.
Charcoal-Grilled Spatchcock Chicken
Ingredients
- whole chicken 3 kg
Brine
- 2.8 litres water
- 2 sprigs rosemary
- 4 cloves garlic
- 1 medium onion
- 1 tbsp coriander seeds
- 1 tsp black mustard seeds
- 3 tbsp sea salt
Marinade
- 8 scotch bonnets
- 3 tbsp lemon juice
- 3 tbsp soy sauce
- 1 medium onion
- 2 tbsp black peppercorns crushed
- 1 tbsp white pepper
- 3 tbsp vegetable oil
- salt
Baste
- 1 tsp parsley chopped
- 1 tsp coriander chopped
- 1 clove garlic finely chopped
- 2 tbsp butter melted
Instructions
- Boil water and add the ingredients for the brine to water. Leave to simmer for about 5 minutes and then set aside to cool.
- With shears or a knife, make 2 two long cuts on the left and right side of the backbone from the tail end of the chicken right up until the neck area. This removes the backbone.
- Turn the chicken over, breast side up, and with your hands, press the breast area flat, making sure that the entire chicken also lies flat.
- Pour cool brine over chicken and leave it in the fridge overnight.
- Discard the brine, pat the chicken dry, and leave the chicken to come to room temperature.
- Blend ingredients for the marinade and set aside about 3-4 tablespoons.
- Brush the rest of the marinade over the entire chicken and leave for about 30 minutes before grilling.
- Prepare grill ensuring that the charcoal has turned white and is not smoking.
- Place chicken in an oiled grill basket and grill over medium heat for about an hour and 45 minutes in total time.
- During the grilling process make sure to flip the grill basket to ensure that both sides are cooking evenly. Also, move the coal around to ensure that the heat is distributed evenly.
- Once the chicken is some colour on both sides, the heat should be reduced to prevent burning and overcooking. The internal temperature of your ready-to-eat chicken should read about 75°C (165 Fahrenheit), if you are using a thermometer.
- Mix the baste with the marinade which was put aside. Baste the chicken when it is almost ready to be taken off the grill and cook for another 2 minutes over low heat.
- Leave the chicken to rest for about 5 minutes before cutting.
Video
Notes
- Your cooking time will vary depending on your grill. When cooking over an open grill, the temperature can be hard to control and it is, therefore, best to invest in a thermometer especially if you are new to grilling.
- When mixing your marinade, if you feel the need to add salt, do so after adding soy sauce.
- Your cooking time is going to vary greatly depending on the size of the chicken. This chicken weighed about 3 kilograms and so that will take a bit longer than a 1.5-kilogram bird.
- The backbone can be kept and used to make chicken stock. A good way not to waste any parts of the chicken.
- If cannot take the heat or you don't like spicy food, you can reduce the number of scotch bonnets.
- If you notice that the chicken is getting too brown too quickly, move the coals around to distribute and reduce the heat.
Julia says
What is the best grill basket for this recipe?
Edinam says
Hello Julia, the grill basket I used is 13 x 17 inches (33 x 44 centimetres) and was bought locally here (Ghana). You may be able to get a similar stainless steel grill basket from Amazon. I hope this helps.