1·8kg large chicken
1 tbsp olive oil
3 tsp instant coffee granules
1 tbsp brown sugar
1 tsp allspice
2 tsp smoked paprika
1/2 tsp cayenne pepper
Marinated in a medley of coffee, sugar and rich spices for a gorgeous charred effect, this spatchcock chicken is what barbecues were made for. High in protein, low in salt and suitable for gluten-free and dairy-free diets, it’s sure to go down a storm.
Remove the chicken backbone with sturdy scissors or poultry shears. Turn it breast side up then flatten it with your hands. Thread a metal skewer diagonally through a thigh to the opposite wing. Repeat with another skewer from the opposite thigh.
Mix the oil, coffee, sugar, allspice, paprika and cayenne in a bowl. Season, then rub all over the chicken. Marinate for 30 minutes in a shallow roasting dish at room temperature. Preheat the oven to gas 6, 200°C, fan 180°C.
Cook the chicken in the oven for 45 minutes.
Meanwhile, if using a gas barbecue, preheat to medium-high or, if using charcoal, light it and wait until the coals are glowing and the flames have completely died down.
Put the chicken on the barbecue, breast side down, for 5-10 minutes until the skin is golden and charred. Turn over and cook for 5-10 minutes, until the chicken is cooked through with no pink meat showing and the juices run clear when a skewer is inserted into the thickest part of the leg.
Leave to rest for 10 minutes, then remove the skewers and slice to serve.