BBQ Spatchcock Chicken Flatbreads

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Step 1.

Heat the BBQ until hot or heat an oven to 220°C/200°C Fan.

Step 2.

Chicken time. Lay the chicken on your chopping board breast side down then, using a pair of scissors, cut either side of the back bone to remove it. Once the bone is removed, turn the chicken breast side up, and using your hands apply some weight to the chicken to flatten it.

Step 3.

Next - marinade. Crush the garlic cloves into a bowl, spoon in the paprika/chilli flakes, cumin, 1 tsp of dried oregano and a good pinch of salt and pepper. Zest and juice in the lemon then pour in a good glug of olive oil and mix.

Step 4.

Pour the marinade over the chicken, getting into all the crevices. Place the chicken breast side up on the BBQ, or on a tray in the oven. If roasting in the oven, cook for 40-45 minutes until cooked through. For BBQ, cook on the bone side for 40 minutes, checking occasionally. Move the chicken around the BBQ to make sure it is cooking evenly, then flip and finish breast side down for 10-15 minutes.

Step 5.

Flatbread time. Mix together the flour, yoghurt and salt with 2 tbsp water, using your hands to bring the dough together. If the dough is looking a little dry, add the remaining tbsp of water. Knead for a minute until there are no visible dry bits then put back in the bowl. Cover with a clean tea towel and leave to rest until your chicken is cooked.

Step 6.

On to the Greek salad. Roughly chop the tomatoes, cucumber and other salad veggies. Pour in the red wine vinegar, 1 tsp of oregano and a good glug of olive oil and add your olives. Season with salt and pepper. Set aside.

Step 7.

Once the chicken is done, transfer to a plate, cover loosely with foil and let rest.

Step 8.

Flour your surface. Cut the dough into 8 pieces. Roll each into a rough ball with your hands. Then, using a rolling pin, roll into oval flatbreads 1/2 cm thick.

Step 9.

Get a large griddle hot, or cook on your BBQ. In batches, cook the flatbreads for 2 minutes on each side. Once golden, wrap inside a clean tea towel, sprinkle with a little water and pile on top of each other to keep them light and soft.

Step 10.

Tear the mint into the Greek salad and crumble in the feta. Bring the chicken, a big knife for carving, flatbreads, salad and yoghurt outside for ultimate summer roast vibes.

You can make the flatbreads ahead of time and reheat them in the oven. We used red onion, radishes and peppers in the salad.

1 Medium Chicken (about 1.5 kg)
2 Garlic Cloves
2 Tsp Smoked Paprika or Chilli Flakes
2 Tsp Ground Cumin
2 Tsp Dried Oregano
1 Lemon
300g Tomatoes
1 Cucumber
Choice of Salad Veggies
2 Tbsp Red Wine Vinegar
Handful of Mint
200g Feta
50g Pitted Kalamata Olives
Greek Yoghurt, To Serve
Olive Oil
Yoghurt Flatbreads
300g Self Raising Flour
200g Greek Yoghurt (make sure it’s thick)
1 Tsp Salt