Cajun Blackened Spatchcock Chicken

Charmaine Lu -
  • 1.8kg chicken
  • 1 tbsp olive oil
  • 3 tsp coffee granules
  • 1 tbsp brown sugar
  • 1 tsp allspice powder
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • Spatchcock your chicken by removing the backbone with kitchen scissors. Turn the bird breast side up, and firmly flatten with your hands. Thread a metal skewer through a thigh to the opposite wing, then repeat with another skewer through the other side. Mix together the oil, sugar, coffee, paprika, allspice and cayenne, season well and rub all over the chicken before leaving to marinate for at least 30 mins at room temperature.
  • Cook the chicken in the oven for 45 mins at 200C, or barbecue breast-side down for 10 mins or until charred, then flip and cook for another 10 mins until cooked through. Leave to rest for 10 mins, then carve and serve with rice and peas or whatever sides you fancy.
1 hr
6 serving