This is a popular dish in our house and a great alternative to a roast chicken on a summer evening.

Ingredients serves 4

1 whole chicken

Spatchcocked BBQ glaze

240g white sugar

200ml red wine vinegar

120ml white wine vinegar

160g tomato ketchup

10g sliced fresh ginger

BBQ Rub  

50g soft brown sugar

1 tbsp smoked paprika

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp chilli powder

1 tsp onion powder


Pre-heat oven to 200c/Gas mark 6. To start, you will need to spatchcock the chicken. Turn the chicken over so the back bone of the bird is facing you. From the top of the neck cut along each side of the back bone with a sharp knife or scissors. Once the back bone has been removed turn the chicken back over and push down until the bird is flat. (You can ask your butcher to do this)

Next for the spice rub, combine all the ingredients together in a bowl and rub into every part of the chicken. This can be done a day in advance for a better flavour. To make the bbq glaze, in a medium sized saucepan heat the sugar until it becomes a caramel.  In a separate pan heat both of the vinegars then whisk these to the caramel mix. Stand back when whisking in as the caramel will be extremely hot and the strength of the vinegars will hit your nose hard.  

Cook this mix on a high heat reducing by half. Once reduced add the ketchup and reduce by a third. At this point you should have a thicker consistency.

Add the sliced ginger and allow to sit for around an hour. Pass through sieve to remove the ginger. When cooking the chicken place on a roasting tray and cook for around 35-40 mins. Smother the chicken with the bbq glaze and serve. I serve it with corn on the cob, baked potatoes and cos lettuce.