Seasonal Recipe: Spatchcocked Barbecue Chicken
Spatchcocked Barbecued Chicken with Bramble and Apple Salsa
This August the countryside is overflowing with Blackberries, Apples and wild herbs. (Alas you will need to buy the Chicken). This simple Barbecue recipe is all about cooking & eating outdoors and enjoying the wonderful country we live in.
Serves 4 to 6
A 1.5kg Free Range Organic Chicken
For the rub
100ml Rapeseed Oil
2 Lemons, juice and grated rind
Small Bunch Wild Marjoram
2 Cloves Garlic
2 Tsp Smoked Paprika
2 Tsp Malvern Salt
For the salsa
1 Crisp Apple, cored and finely diced
200gm Wild Blackberries, halved
1 Red Onion, diced
1 Bunch Parsley, plus a little more Marjoram, chopped
1 Tsp Chilli Flakes
3 Tbsp Rapeseed Oil
1 Tbsp Red Wine Vinegar
2 Tbsp Honey
Salt and Freshly Ground Black Pepper
Turn the chicken upside-down and use a strong pair of kitchen scissors to cut out the back bone.
Turn breast side up and press the bird out flat into a “butterfly”.
Blend all the ingredients for the “rub” together in a food processor.
Rub the mix into both sides of the chicken and then leave the bird for a couple of hours to marinate.
Meanwhile prepare the Salsa – lots of chopping, then seasoning to taste.
Cook the Chicken on a hot but not flaming Barbecue, turning it over regularly.
Serve the Chicken with the Salsa alongside, some Jacket Potatoes and a leafy Salad.
© Peter Gladwin