Barbecued Bloody Mary Spatchcock Chicken
Food writer and author of BBQ Days, BBQ Nights Helen Graves created this Barbecued Bloody Mary Spatchcock Chicken. “Spatchcocking (removing the backbone) may feel daunting, but it’s simple once you know how, and allows the chicken to cook quickly and evenly for ultra-juicy results. The rub in this recipe is super savoury and works like a dream with the sweet and spicy tomato glaze.” Try Helen’s Barbecued Vietnamese-style Smoked Ribs for slow-cooked barbecue heaven.
- Time: 50 min
- Servings: 4
Source: ocado.com
Ingredients
- chicken
- worcestershire sauce
- celery salt
- garlic powder
- lime, zested, plus extra limes, halved, for charring and squeezing
- tomato ketchup
- sriracha
- cider vinegar
- brown sugar