Ingredients

1 medium spatchcock chicken

3-4 tbsp melted butter

FOR THE MARINADE

3 tbsp olive oil

1 tsp paprika

1 clove garlic

1 lemon, zest and juice

1tbsp brown sugar

Method

Mix together the oil, paprika, garlic, lemon zest and salt and pepper.

Brush this all over the skin of the spatchcock chicken and leave in the fridge for 2 hours to allow the flavours to infuse with the chicken.

Cook on the BBQ for about 5 minutes each side turning regularly.

Keep moist whilst cooking by brushing with melted butter.

Check that the chicken is cooked through.

Cut into portions and season.

Cooks Comments and Tips

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