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Charlie & Ivy's Spatchcock Chicken Recipe

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Spatchcock Chicken with BBQ Corn, Chilli & Lime Mayo

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Perfect for roasting or barbecuing. Get ahead and marinade the chicken in our Peri-Peri Marinade to give this chicken the most amazing spicy, tangy and citrussy flavour. Serve with barbecued corn halves and a side of our Chilli & Lime Mayo for real zesty flavour boost.

Serves 6-8 (depending on the size of your chicken)

1 large chicken, spatchcocked (you can ask your butcher to do this for you)

Peri-Peri Marinade, any of our marinades will work too

6-8 Corn on the cob halves

6-8 Lime wedges

Chilli & Lime Mayo

Flat leaf parsley



Coat the chicken with a good coating of the marinade and ensure you rub some under the skin too. We used our Peri-Peri marinade, but any or our marinades will work equally well. Pop into a large roasting tin and cover with foil before leaving for 2 hours to marinade.

When you are ready to roast or barbecue your chicken, re-rub any marinade from the roasting tin into the chicken, and pop on the barbecue or roast in the oven. If roasting, cook on 160C fan / 180C oven / Gas Mark 4 for around 1½ hours or the appropriate time for the size of the bird. However you cook your chicken, make sure it has a crispy skin, is well cooked through and any juices run clear.

Cook your corn cobs halves in a large pan of boiling, salted water for 5 minutes. Remove and pop on the barbecue or in a griddle pan along with the lime wedges to blacken slightly and give that chargrilled taste. 

Serve on a large platter with the corn cobs, lime and a scatter of flat leaf parsley. Make sure you have some of our Chilli & Lime Mayo on the side.

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