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Spatchcock BBQ chicken with burnt onion aïoli and caramelised lemons


Serves: 4
timePrep time: 15 mins
timeTotal time:
Spatchcock BBQ chicken with burnt onion aïoli and caramelised lemons
Recipe photograph by Kris Kirkham

Spatchcock BBQ chicken with burnt onion aïoli and caramelised lemons

Grilling lemons allows the juice to become slightly sweet and caramelised, a gorgeous accompaniment to this crisp chicken

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
677Kcal
Fat
41gr
Saturates
5gr
Carbs
6gr
Sugars
5gr
Fibre
2gr
Protein
70gr
Salt
0.7gr

Helen Graves

Helen Graves

Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit. 
See more of Helen Graves’s recipes
Helen Graves

Helen Graves

Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit. 
See more of Helen Graves’s recipes

Ingredients

  • 1 large chicken (about 1.9kg)
  • 7 garlic cloves, crushed
  • a few sprigs each of thyme and rosemary, leaves picked and roughly chopped
  • a few bay leaves, roughly torn
  • 3 lemons
  • 100ml neutral oil (not olive oil)
  • 2 onions, unpeeled and cut in half through the root
  • 4 tbsp mayonnaise
  • salad leaves, to serve

Step by step

Get ahead
Prep to the end of step 2 up to 24 hrs ahead. Return the chicken to room temperature an hour before cooking.
  1. Spatchcock the chicken by placing it breast-side down with the legs facing towards you. Using a pair of sturdy scissors or poultry shears, cut up along the backbone and through the ribs, removing the backbone entirely. Flip it over and press down on the breastbone with the heel of your hand so that the chicken flattens out.
  2. In a dish large enough to hold the chicken, combine 6 cloves of the garlic, the herbs, the zest and juice of 1 lemon and the oil. Add some salt and pepper, give it a good mix and rub the mixture all over the chicken. Cover and set aside at room temperature for 1 hour.
  3. Prepare the barbecue for indirect cooking (banking the coals to one side to create one hotter side and one cooler side). Put the chicken on the cooler side of the barbecue, skin-side up, put the lid on and cook for about 30 minutes.
  4. Meanwhile, put the onions, cut-side down, over the direct heat and cook for 10-15 minutes, or until blackened. Remove and set aside.
  5. Once the chicken has cooked for 30 minutes, move it over direct heat for around 10 minutes, lid off, turning it over to crisp up the skin. Cut the remaining 2 lemons in half and place them, cut-side down, directly over the heat (or as close to it as you can), and cook until caramelised and a bit blackened.
  6. Allow the chicken to rest while you finely chop the onions (discarding the skins) and combine them with the mayonnaise, the remaining garlic clove, a pinch of salt and a squeeze of juice from one of the lemon halves. Serve the chicken with the aïoli and remaining lemons.

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