Andy Noonan’s spatchcock barbecue chicken

Makes: 1
Course: Dinner, lunch
  • 1 spatchcocked chicken (1.5-1.7kg, preferably free-range)
  • Butter
  • Olive oil
  • BBQ rub:
  • 100g sweet paprika
  • 100g fine sea salt
  • 100g cracked black pepper
  • 75g garlic granules or powder
  • 25g dried oregano
  • 50g ground cumin or toasted and crushed cumin seeds
  • 40g onion powder
  • 40g chilli powder
  1. Prepare the chicken: Spatchcock the chicken by cutting out the backbone with a knife or poultry shears. Flatten the bird by pressing down on the breast.
  2. Apply the rub: Lightly coat the chicken with olive oil, then generously apply the barbecue rub on all sides.
  3. Grill the chicken: Set up your grill for indirect cooking at a low heat, ideally between 140-170 degrees. Place the chicken on the cooler side of the grill, legs facing the coals. Cook slowly for 45-60 minutes. Baste with melted butter halfway through cooking, then every 10 minutes until done. If you have a grill thermometer, be aware it may not be perfectly accurate. Cooking times can vary depending on the grill and weather conditions.
  4. Check for doneness: The chicken is done when it reaches an internal temperature of 75 degrees at the thickest part of the breast. Use a digital meat thermometer for accuracy.
  5. Finish on high heat: Move the chicken to the hot side of the grill for 3-4 minutes to crisp up the skin.
  6. Rest and serve: Let the chicken rest under tented foil for about 30 minutes before serving.