Blackened Spiced Spatchcock Chicken

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Marinated in a medley of coffee, sugar and rich spices for a gorgeous charred effect, this spatchcock chicken is what barbecues were made for. High in protein, low in salt and suitable for gluten-free and dairy-free diets, it’s sure to go down a storm.



  • 1.8kg large chicken
  • 1 tbsp olive oil
  • 3 tsp instant coffee granules
  • 1 tbsp brown sugar
  • 1 tsp allspice
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper



  • Remove the chicken backbone with sturdy scissors or poultry shears. Turn it breast side up then flatten it with your hands*. Thread a metal skewer diagonally through a thigh to the opposite wing. Repeat with another skewer from the opposite thigh.
  • Mix the oil, coffee, sugar, allspice, paprika and cayenne in a bowl. Season, then rub all over the chicken. Marinate for 30 mins in a shallow roasting dish at room temperature. Preheat the oven to gas 6, 200°C, fan 180°C.
  • Cook the chicken in the oven for 45 mins. Meanwhile, if using a gas barbecue, preheat to medium-high or, if using charcoal, light it and wait until the coals are glowing and the flames have completely died down.
  • Put the chicken on the barbecue, breast side down, for 5-10 mins until the skin is golden and charred. Turn over and cook for 5-10 mins, until the chicken is cooked through with no pink meat showing and the juices run clear when a skewer is inserted into the thickest part of the leg. Leave to rest for 10 mins, then remove the skewers and slice to serve.




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