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A bold and flavourful dish that combines the rich, smoky flavours of traditional blackened seasoning with the unique depth of coffee.

Spiced, blackened spatchcock chicken

The spatchcock technique ensures even cooking and a crispy skin while keeping the meat juicy and tender. This recipe is perfect for a BBQ, special dinner or a weekend treat. The coffee adds an earthy undertone that enhances the spices and creates a truly memorable dish.

  • Preparation Time: 20 minutes
  • Marinating Time: 30 minutes to 2 hours (optional)
  • Cooking Time: 45-55 minutes
  • Total Time: Approximately 1 hour 45 minutes (including optional marinating)

Servings

Serves 4 people

Ingredients

  • 1 whole chicken (about 1.5 kg), spatchcocked
  • 2 tablespoons ground coffee
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon light brown sugar
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Himalayan pink salt chilli & lime / or smoked for
  • Preheat the Oven:
    Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
  • Prepare the Spice Rub:
    In a small bowl, combine the ground coffee, smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, black pepper, sea salt, and brown sugar.
  • Prepare the Chicken:
    Pat the spatchcocked chicken dry with paper towels. Rub the chicken all over with olive oil and the juice of one lemon to help the spice rub adhere.
  • Season the Chicken:
    Generously coat the chicken with the spice rub, ensuring it’s evenly distributed on all sides. For the best flavor, let the chicken sit with the rub for at least 30 minutes, or up to 2 hours in the fridge.
  • Cook the Chicken:
    Place the chicken on a roasting tray, breast side up. Roast in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 75°C in the thickest part of the thigh.
  • Rest the Chicken:
    Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, making the meat more succulent.
  • Serve:
    Carve the chicken and serve with your choice of sides. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
  • Calories: 450 kcal
  • Protein: 35g
  • Carbohydrates: 5g
  • Sugars: 2g
  • Fat: 32g
    • Saturated Fat: 8g
  • Fiber: 2g
  • Salt: 1.5g

IN THIS RECIPE

Himalayan Pink Salt Smoked 200g

Himalayan Pink Salt Smoked 200g

Himalayan Pink Salt with Chilli & Lime 200g

Himalayan Pink Salt with Chilli & Lime 200g

Oregano 50g

Oregano 50g

Ground Cumin 75g

Ground Cumin 75g

Onion Powder 75g

Onion Powder 75g

Hot paprika 75g

Hot paprika 75g

Sea Salt (Coarse) 100g

Sea Salt (Coarse) 100g

Cayenne Pepper 75g

Cayenne Pepper 75g

Garlic Powder 75g

Garlic Powder 75g

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