Char-grilled Spatchcock

7:50 am on 3 January 2013

Spatchcock is a small baby chicken that has had the backbone, breastbone and thighbone removed.


  • 4 cloves garlic
  • rosemary – shred leaves off
  • good pinch sea salt
  • couple twists of black pepper
  • third of a cup olive oil
  • 4 spatchcock
  • 8 bamboo skewers


Put garlic, rosemary, salt, pepper in a mortar and pestle – crush to extract the oils from the rosemary and make a garlic, rosemary paste.  Add olive oil and stir through.

Rub the paste over the spatchcock.  Lay the spatchcok flat and fold the skin flaps over and run a skewer through both wings and another through both thighs to hold together. Grill on bbq, breast side down first, for about 10 minutes a side.  

Spatchcock are ideal for bbqs as they are an even thickness so the breast and the htighs will cook at the same time.  

Remove and serve.

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