Spatchcock Griddled Black Pepper and Lemon Chicken

Method

Place the chicken, breast-side down onto a chopping board. Remove any excess fat.
Run your hand along back of the chicken to identify the bone and the soft outer side of the ribcage. Place the tip of a cooks knife vertically to one side of the spine, insert it and cut down firmly. Bring the rest of the knife down along one side of the spine in one movement to cut all the way through.
Turn the chicken around and repeat so you have cut all the way down each side of the spine. Repeat the technique on the other side of the spine, then remove the bone. Now spread out the chicken completely on the board. Then remove the wing bones.
Place the peppercorns into a pestle and mortar and grind until roughly crushed or a pepper mill . Add these to a large bowl together with the lemon juice, honey, mustard, oil and garlic and mix well.
Pour the marinade sauce over the chicken and rub under the skin and leave for at least 2 hours or over night. Cook the chicken on the barbecue for 35 to 40 minutes, or until cooked through or on a griddle pan and finish in an oven.

Chefs Tips (Tony Budde):

Push two skewers one through the legs taking in some of the breast. And the other through the wing bones and breast. This will keep the shape and also help with handling the chicken while cooking. You can also marinade the chicken in a re-sealable bag, this way you can move the marinade around from time to time to keep the chicken covered.

A winner of various awards which include:

Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17

Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow

I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.