RECIPE: Spatchcock Chicken

This is based on a recipe that our founder Rosalind, learnt at the original Cordon Bleu in London in the 1960s.

Grilled Spatchcock Chicken



2 small grilling chickens slit down the back and flattened ie spatchcocked.

1 teaspoon freshly ground pepper
2 teaspoons salt
2 teaspoons sugar
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon mustard
1 teaspoon curry powder
4 tablespoons olive oil


Mix the dry ingredients together in a small bowl and then rub into the chicken(s). Place the chickens in a baking dish and allow to stand for a couple of hours.

If short of time, they may be used immediately. Just before cooking rub with olive oil.


2 tablespoons olive oil
2 tablespoons soya/teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon Worcester sauce
2 tablespoons apple juice concentrate
dash of chilli oil
1 tablespoon vinegar



Now place under the grill or on a barbecue in the roasting dish and grill slowly, turning from time to time continuing to allow the chickens to cook for another 20 minutes ie 10 minutes on each side until they are well browned and well cooked. It is very important to ensure that chicken is very well cooked. Do this by checking that any juices running from the thigh run clear. If they are not clear, cook again until the juices do run clear.

The basting sauce may become thickened whilst grilling. If this happens, add a cupful of water to the grilling dish and mix well. A good sauce will result.

Remove the chicken from the grilling dish and thin the sauce further with a little water or stock and pour into gravy boat ready for serving.