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Sweet Smoked Paprika BBQ Spatchcock Chicken with Charred Summer Veg & Chorizo
A bold summer feast straight off the coals – smoky, herby, citrusy, and bursting with seasonal veg and chorizo. The chicken could be substituted with a whole cauliflower for a sweet, smoky vegetarian version.
Method
- Spatchcock the Chicken by removing the backbone with kitchen shears, then press down firmly on the breastplate to flatten. Rub the bird generously with lemon zest and juice, paprika, rosemary, olive oil, and wine. Season well. Cover and marinate overnight, or for at least 30 mins while the BBQ heats.
- Grill the Chicken and set your BBQ for indirect heat. Place the chicken skin-side up and cook for approx. 45 minutes, turning occasionally. After 30 minutes, flip skin-side down for extra colour and flavour.
- Toss your veg, tomatoes, and sliced chorizo in olive oil, rosemary, and paprika. Season well. After the chicken has been cooking for 30 minutes, add the veg directly to the grill (or use a grill tray) and turn frequently until charred and softened.
- Rest the chicken on a bed of charred veg and chorizo. Finish with fresh parsley, a scatter of edible flowers, and a final squeeze of lemon juice.
- Serving Suggestion: Add bowls of warm mixed grains, marinated olives, and smoked almonds on the side for a Mediterranean-style feast.
