BBQ-glazed spatchcock chicken with crunchy slaw

Prep time
Cook time

Make a double batch of the BBQ sauce, store in the fridge, and use to jazz up weeknight meals.


BBQ sauce:

2 cups tomato sauce

½ cup white vinegar

¼ cup Worcestershire sauce

½ cup light brown sugar

1 Tbsp Dijon mustard

2 Tbsp paprika

3 garlic cloves, chopped

salt and milled pepper

1 whole bird, spatchcocked


½ red cabbage, shredded

2 apples, sliced

2 spring onions, sliced

3-4 radishes, sliced (optional)

2 Tbsp mayonnaise

salt and milled pepper

flat breads for serving


  • Combine all the sauce ingredients in a pot. Simmer gently for about 8-10 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 from the oven, turn over the chicken, cover with another third of the remaining sauce, and roast for a further 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 a further 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.
Cook’s note: For a healthier alternative, substitute the sour cream the slaw with plain yoghurt.