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Advent Recipe Day Twenty: Chargrilled Spatchcock Chicken

Chargrilled Spatchcock Chicken

Elevate your Christmas feast with this festive chargrilled spatchcock from Le Cordon Bleu Sydney, marinated in a BBQ mix that’s bursting with flavours of paprika, coriander, parsley, thyme and oregano, to name a few. This culinary symphony will wow your guests and bring the heat to your holiday celebration.

Makes 2 portions
Preparation time:
Cooking time:
Total time:


Principal ingredient
  • 1 x 1.2 kg free range chicken
  • 30 ml olive oil
  • 2 g BBQ spice mix
  • 5 g sea salt
  • ground white pepper
  • 1 lime, zest
  • 1 lime
  • 1 bunch watercress


Spatchcock the chicken

Place the chicken breast side down on a clean cutting board and remove the backbone. Using a pair of kitchen shears or a sharp knife, cut along both sides of the backbone and remove it.

Once the backbone is removed, turn the chicken over, breast-side up, and press down firmly on the breastbone to flatten the chicken.


Stir BBQ mix into the olive oil, add remaining ingredients and mix to combine.

Place the chicken in a stainless-steel pan and cover with the marinade. Marinate for 30 minutes while you prepare the grill.

Char-grill the chicken

Place the spatchcocked chicken, skin-side down, directly over the hot coals or on the hot grates of a gas grill. Cook for about 5-7 minutes on each side, or until it shows nice chargrill marks. Once the desired char on both sides is achieved, move the chicken to the cool side of the grill. Cover the grill with the lid and continue cooking for another 25-30 minutes or until the internal temperature of the chicken reaches 74°C in the thickest part of the thigh using a meat thermometer.

Remove the chicken from the grill and let it rest for about 10 minutes before carving.

Garnish with a wedge of lime and watercress.

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