- 1 free-range roasting chicken
- master barbecue sauce
Firstly, spatchcock the chicken. To do this, you’ll need a sharp pair of kitchen scissors or poultry shears. Cut out the backbone, then turn over the chicken and push it down quite strongly to fatten it out.
Prepare the barbecue then push the coals to one side for indirect grilling. Season the chicken well and put on the barbecue. As it starts to cook, keep brushing with the barbecue sauce until it’s fully cooked through, for around 1 hour. Check both thighs are cooked. Serve with some chargrilled asparagus and potato salad.