BBQ-glazed spatchcock chicken with crunchy slaw
Prep time
15min
Cook time
50min
Serves
6
Make a double batch of the BBQ sauce, store in the fridge, and use to jazz up weeknight meals.
Ingredients:
BBQ sauce:
2 cups (500ml) tomato sauce
½ cup (125ml) white vinegar
¼ cup (60ml) Worcestershire sauce
½ cup (125ml) light brown sugar
1 Tbsp (15ml) Dijon mustard
2 Tbsp (30ml) paprika
3 garlic cloves, chopped
salt and milled pepper
1 whole bird, spatchcocked
Slaw:
½ red cabbage, shredded
2 apples, sliced
2 spring onions, sliced
3-4 radishes, sliced (optional)
2 Tbsp (30ml) mayonnaise
salt and milled pepper
flat breads for serving
Method:
- Combine all the sauce ingredients in a pot. Simmer gently for about 8 to 10 minutes. Season well.
- Preheat the oven to 180°C.
- Place the chicken on a lined baking tray and season well.
- Coat the chicken generously with a third of the BBQ sauce and bake in the oven for 20 minutes.
- Remove the chicken from the oven, turn it over, and cover with another third of the remaining sauce. Roast for an additional 15 minutes.
- Remove once more and turn the chicken over so that the breast side faces upwards.
- Coat with the remaining sauce, drizzle with butter and lemon juice, and roast for an additional 15 minutes, or until cooked through and golden.
- Combine the slaw ingredients and season well.
- Serve your chicken with crunchy slaw and flat breads, garnish with lemon or lime wedges, and sprinkle with fresh herbs.
