Barbecued Bloody Mary Spatchcock Chicken
By OcadoLife
Published on 28 May 2024
Food writer and author of BBQ Days, BBQ Nights Helen Graves created this Barbecued Bloody Mary Spatchcock Chicken. “Spatchcocking (removing the backbone) may feel daunting, but it’s simple once you know how, and allows the chicken to cook quickly and evenly for ultra-juicy results. The rub in this recipe is super savoury and works like a dream with the sweet and spicy tomato glaze.” Try Helen’s Barbecued Vietnamese-style Smoked Ribs for slow-cooked barbecue heaven.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1.8kg chicken
- 3 tbsp worcestershire sauce
- 2 tsp celery salt
- 1 tbsp garlic powder
- 1 lime, zested, plus extra limes, halved, for charring and squeezing (optional)
- 60g tomato ketchup
- 3 tbsp sriracha
- 3 tbsp cider vinegar (or use white wine vinegar)
- 2 tbsp brown sugar
Method
Step 1
Light a barbecue for indirect cooking, with the coals banked to one side.Step 2
With the parson’s nose (tail nub) of the chicken facing you, use strong scissors to cut along each side of the backbone, then remove it (keep for stock). Turn the chicken over and push down firmly to flatten it.Step 3
To make the rub, combine 1 tbsp worcestershire sauce with the celery salt, garlic powder and lime zest. Smother the chicken with it and marinate for at least 30 mins, or overnight.Step 4
For the glaze, combine the remaining 2 tbsp worcestershire sauce, the tomato ketchup, sriracha, vinegar, brown sugar and some salt and pepper; mix well. Split between two small bowls – one for brushing, one for serving.Step 5
Place the chicken, bone-side down, on the barbecue over the tray. Shut the lid and close the top and bottom vents three-quarters of the way. Cook for 20 mins. Rotate the chicken, brush with half the glaze and cook for 20 mins more or until cooked through, brushing twice more with the glaze. Serve with the reserved glaze and charred lime halves for squeezing over, if liked.