Honey Mustard Spatchcock Chicken
Back home
1 min read

Honey Mustard Spatchcock Chicken

Honey Mustard Spatchcock Chicken

Ingredients

Method

  • 1.5kg whole chicken, spatchcocked
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 crushed garlic clove
  • 1 lemon, zest and juice
  • For the Glaze
  • 3 tbsp runny honey
  • 2 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 1 tbsp salted butter
  • Fire up the barbecue and get the coals glowing. Mix the oil, paprika, lemon juice and zest, garlic and some salt and pepper in a bowl, then liberally rub all over the chicken. Cover and chill for 30 mins.
  • Place the chicken skin-side down on the barbecue, then close the lid and cook for 40 mins, turning every 10 mins or so. Heat the glaze ingredients in a small pan and stir to combine, then brush all over the chicken and continue basting and glazing as it cooks for another 15 mins. Remove the chicken from the heat, carve into portions and serve with chips and anything else you fancy.
1 hr
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box