Tandoori style spatchcock barbecue chicken

I find this the best way to cook a whole chicken on a barbecue, no real butchery skills are needed.  Careful cooking is still required, aim for the coolest part of the barbecue (obviously after the coals have burnt right down) I'm a big fan of the kettle types where you can put a lid down and part hot smoke the meat.

I find the flavour of the simple spicing here fantastic with the juiciness of a good quality chicken, you may add yoghurt to the marinade to smooth things out but I quite like this just the way that it is...  I usually serve this with a simple salad and new potatoes roasted whole on the grill.

Ingredients

1 whole chicken
6 cloves of garlic
Large piece of ginger
Juice of 1 lemon
1 tsp of chilli powder (to taste)
1 heaped tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder

Directions

1) First prepare your chicken.  Turn the bird breast side down and cut down both sides of the backbone and remove, flatten the whole chicken with the palm of your hand and slash the breasts and thighs/ legs down to the bone in several places.

2) Blitz or grate the ginger and garlic to a paste (I never peel my ginger but that's largely due to laziness) and combine with all of the spices, lemon juice and a good grind of salt and pepper.

3) Smear the spice mix all over the chicken and leave to marinade for as long as you have (overnight in the 'fridge or a few hours out of the fridge) ensure that it's up to room temperature prior to cooking.

4) Place the chicken breast side up on the barbecue keeping a close eye and moving regularly, you should cook it for most of the time this way up to avoid drying or burning the breasts.

5) Depending on the heat of your barbecue the chicken will take 20-30 minutes to cook and a further 10 minutes to rest.  You can check the cooking with a skewer or meat thermometer into the breasts and thighs, the juices should run clear.

I bring the chicken to the table whole and joint it for my guests, real finger food, with extra garam masala and a wedge of lemon for those who like a little freshness.

Don't be scared this is very achievable, and if you don't fancy the barbecue option it's great under a grill or in a hot oven!