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BBQ garlic spatchcock


  • Soak 8 wooden skewers in cold water for 30 mins.
  • Mix the butter with a good squeeze of lemon juice, the parsley and garlic until well combined. 
  • Cut out the backbone of the chickens and flatten out. Then loosen the skin of the chickens and poke in some of the garlic butter. Flatten out a little, skewer the chicken from side to side with 2 skewers in a crisscross and refrigerate for 1-2 hours. 
  • When ready, melt any of the remaining garlic butter.
  • Season the chicken and the brush generously with the butter. Place the chicken on an oiled preheated BBQ (or ridged grill), breast side down. Brush with more butter, sprinkle with a good squeeze of lemon juice and cook for 20-25 mins, basting with the butter and squeezing with lemon juice now and again.


  • 150-200 gm butter, softened 
  • 1-2 lemons
  • 1 heaped tbsp chopped fresh parsley
  • 2-3 garlic cloves, crushed
  • 4 baby chickens
  • sea salt & freshly ground pepper
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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