Spatchcock roast chicken in garlic paprika marinade

Step 1/3

• ¾ kg whole chickens
• ½ lemon
• ½ tbsp sweet paprika powder
• 2 tbsp olive oil
• ¼ tbsp garlic powder
• salt

• paper towels
• fine grater
• knife
• cutting board
• bowl (small)
• oven

Prepare chicken following our video for "how to spatchcock a chicken" and pat dry with paper towels. Grate lemon zest, cut lemon into wedges. For the marinade, mix paprika powder with lemon zest, olive oil, salt and garlic powder in a small bowl. Rub into the prepared chicken and let it marinate for approx. 15–30 min. Preheat the grill or grill pan in the oven at approx. 220°C/428°F.

Step 2/3

Set aside the remaining marinade that dripped off and grill the flat chicken on each side for approx. 5 min. at high heat (at the center of the grill), then continue grilling at medium-high heat (oven at 200°C/392°F) for approx. 45–55 min. until thigh meat is no longer transparent but firm. Flip approx. every 5 min. and baste with the remaining marinade.

Step 3/3

• salt
• pepper

Remove the chicken from the grill or oven and let it rest for approx. 10–15 min. Add salt and pepper to taste and serve with lemon wedges.

Enjoy your meal!