Spatchcock Chicken

Last-minute guests, only roast in the bag chicken available at the supermarket; Matt Hoggard of Hoggy’s Grill School, helps you create a show-stopping dinner, with very little prep.

‘Simple but delicious’

Ingredients: Roast in bag Chicken, black rice and green salad to serve

Take chicken out of its wrapper. Cut down both sides of the backbone of the chicken. Open it out, nick the breast bone. Turn it over and squash it out. Place on the gas BBQ. Heat set on low put the chicken skin down straight onto the grills. Turn it over regularly. Check the temperature frequently. Serve on a bed of salad and black rice.

So easy, so tasty.