BBQ Spatchcock Chicken

1 good quality chicken

2 litres of water

100g salt

50g sugar

2 lemons

2 heads of garlic

1 tbsp black peppercorns

5-6 sprigs rosemary

4 sprigs of rosemary

3 garlic cloves

1 red chilli

Zest and juice of 1 lemon

150ml olive oil

1. remove the back bone from the chicken by cutting down each side either with a sharp knife or scissors then flip it over and press down on the breast bone to create your spatchcock.

2. For the bone add 1/3 of the water with the rest of the ingredients gently heat to dissolve the salt and sugar. Add the remaining water and let it cool completely before adding the chicken.

3. Brining ideally for 12 hours minimum with a maximum of 24 hours

4. Remove from the brine and pat dry

5. Make the marinade by blending all the ingredients make a few nicks and slices over the chicken and add half of the marinade. You can leave this for a few hours or just cook straight away.

6. Using a medium heat on a bbq go skin side down first to build up some charred colouring then finish the other way up brushing every few minutes with the marinade. You want to be hitting 68-70c on the thickest parts of the bird then allow to rest for 20-25 mins at least

7. You could also roast the chicken in an oven using the same processes