Mere Bites | Spatchcock Satay Chicken

The summer season is all about the great outdoors. So what better way to enjoy the sunshine than with a delicious barbecue surrounded by friends.

Executive Head Chef, Mark Fletcher has created this delightful recipe for Spatchcock Satay chicken. Packed with flavour, perfect for sharing and easily prepared in advance before you fire up the barbecue…


1 whole chicken (approx. 1.5kg)
1 tbs ground turmeric
1 tbsp ground cumin
400g dry roasted peanuts
2 fresh chillies
1 tin coconut milk
100mls light soy sauce
3 cloves garlic, crushed
2-3 sticks lemongrass, chopped
1 piece of fresh ginger (approx. 5 cms)
30g soft brown sugar
Zest of 2 limes
Juice of 2 caramelised limes (cut in half after zesting and pan fry the cut side in a dry pan till golden brown)

To make…

Prepare the chicken.

Place  the chicken on a chopping board, upside down and cut with a sharp pair of scissors from the edge of each wing, along the rib cage towards the parsons nose. Open up the chicken and flatten out.

Mix the turmeric and cumin together, add some water to make a paste and rub into the chicken all over. Place in a container and chill in the fridge until you’re ready to cook. This works well preparing it the day before to give the flavours plenty of time to infuse.

Preheat your oven to 120’C.

Take the garlic, lemon grass and ginger and make a fine paste in a food processor, add the lime juice and zest, soy sauce, chilli and peanuts and blend until smooth.

Place the chicken in a roasting tray skin side down and pour the marinade over.  Roast for approximately 120 minutes, basting every 15 minutes, then after 60 minutes turn the chicken over so it is skin side up.

After two hours, turn the oven up to 200’C and cook for 20-25 minutes ensuring the chicken doesn’t burn, and the marinade doesn’t dry out.

If you’re keen to get that freshly barbecued flavour, remove from the oven after the two hours and crisp the skin for 20 minutes on the barbecue grill. Be sure to check that it’s fully cooked before serving. (I’d recommend using a food probe to ensure the chicken is cooked to above 72’C).

Leave to rest for 20 minutes then serve with a selection of salads and Jersey Royal potatoes.