Barbecued Spatchcock Chicken 

by Josh Eggleton

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep: 3 Hours
Cook: 40mins


1 spatchcock spring chicken

black pepper, freshly ground

olive oil

200g of carrots, finely sliced

200g of red cabbage, shredded

1 banana shallot, finely sliced

50g of flat-leaf parsley, finely chopped

1/2 lemon, juiced

50ml of olive oil

1 pinch of salt

1 pinch of black pepper, freshly ground


1. Start by submerging the chicken in brine - you can make the brine by making a 95% water and 5% salt solution. Leave the chicken in brine for at least 3 hours

2. Remove the chicken from the brine, season with freshly ground black pepper and rub with olive oil

3. Place on the barbecue for 2 1/2 minutes. Turn over and colour the other side for 2 1/2 minutes

4. Move the chicken up to a higher shelf and close the lid of the barbecue. Reduce the temperature of the barbecue and cook for a further 20 minutes - this will only work if you have an electric barbecue, if not, transfer to the grill and cook on a low heat for a similar amount of time. To check that its cooked, stick a thermometer in the chicken thigh - 63-65°C will indicate that the chicken is done

5. Toss all the ingredients together in a bowl and add salt, pepper, olive oil and lemon juice. Leave to souse for 3 or 4 minutes.

6. To serve, remove the chicken from the barbecue or grill, slice and serve with the coleslaw