Skip to content


Spatchcock Chicken with Chermoula

Spatchcock Chicken

Spatchcock is a great way to speed up cooking times and also add extra flavour to your chicken. Best of all, it is super-easy to perform yourself at home, all you need is a sturdy pair of clean scissors.

To spatchcock a chicken

  • Make sure the chicken is breast down with the back facing you.
  • Using a good pair of scissors cut down either side of the back bone going carefully around the legs not to damage the meat.
  • Open the chicken out and turn it over, then flatten the breastbone by breaking the wish bone and some of the cartilage, remove the wish bone if possible.
  • Season well on both sides, this is why spatchcock is so tasty.


  1. Combine all ingredients in a food processor and blitz to a fine paste, season to liking
  2. Marinate the spatchcock with the chermoula and set aside (this can be done up to 24 hours in advance)
  3. Cook the spatchcock on the barbecue until it reaches 75oc (on the inside), set aside to rest before serving