What you will need

  • Free Range Whole Chicken (approx. 2kg)

  • 2 x Tbsp Tex Rub

  • Juice of 1 lime

  • 4 x garlic cloves

  • Good Olive Oil or 1/2 cup Unsalted Butter

  • Salt & Pepper to taste


Prep: 15 mins (plus marinating time)

Cook: 30 – 40 mins

Serves: 4 – 6



1) Chop the garlic, squeeze lime juice and mix all the ingredients in a large bowl together mixing into a paste.

2) Spatchcock the chicken:

  • Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
  • Open the chicken out & turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
  • Use two skewers to secure the legs and keep flat. Run the skewers diagonally through the breast and thigh meat.

3) Rub the marinade all over the skin on top and bottom of the chicken.

4) Leave to marinade for at least 30 mins (overnight for best results)

5) To cook on BBQ: once coals are white & hot, cook chicken for 5 mins on each side over direct heat.

6) Place on gentler heat on rack/other side of BBQ & turn regularly (approx. 10 mins per side)

7) Baste with water until cooked through – to check, cut between the thigh & breast: meat should be white and slightly firm, with juices running clear. 

8) Remove from heat, carefully wrap in foil & leave to rest for 10 – 15 mins.


Serving suggestion:

Serve with homemade wedges or a jacket potato, fresh creamy coleslaw, buttered corn on the cob, salad & lime!