Lemon Rosemary Spatchcock chicken

Step 1

Place the chicken, breast-side down, then cut along the backbone on both sides. Turn the chicken breast-side up then flatten with the palm of your hand.

Step 2

Combine olive oil, minced garlic, finely chopped rosemary, smoked paprika, salt, pepper and lemon juice in a small bowl and mix well.

Step 3

Pour over the chicken and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.

Step 4

Cook the chicken on a grill/braai/barbecue over medium heat for 30-45 minute, turning regularly.

Step 5

I find the best way to grill chicken is to have a medium-low/cool zone to cook the chicken over and a hot zone towards the side that will maintain heat. I also close the lid after turning the chicken to allow more consistent heat. The chicken is cooked when it's golden brown and the juices run clear when cut between the thigh and drumstick.

Step 6

Remove from the heat and allow to rest for 10 minutes then carve and serve.