Smokey Lime and Chilli Spatchcock Chicken


Whole free range chicken


For the marinade:

5 tbsp of a good quality sweet chilli sauce

4 garlic cloves, finely grated

3 limes, zest and juice of

2 tsp dried thyme

2 tsp smoked paprika

1 tbsp olive oil

Salt and pepper



Make the marinade by combining all the marinade ingredients together in a bowl.

To prepare the chicken, place on a chopping board, remove the wish bone with a sharp knife and then cut the chicken down the spine. Turn it around on the board so the skin side is facing you. Flatten the chicken out by applying pressure on the breast bone until it snaps and the chicken lies flat and spread out.

Rub the chicken, skin side only in the marinade and allow infusing for 2 hours. Making incisions with a sharp knife into the flesh can help the marinade penetrate.

Roast (in-direct method) the chicken for about one hour. There is no need to turn the chicken as the underside will be protected by all the bones.

Remove the chicken once the core temperature of the thigh and breast meat has reached 75°C, then allow the chicken to rest for 10-15 minutes before carving.