Spatchcock Cajun chicken & homemade slaw

Spatchcocking a chicken isn’t as difficult as it sounds and makes cooking whole chickens on the BBQ simple. Follow our guide, cover the chicken in your favourite Tubby Tom’s rub and serve with homemade slaw, triple cooked chips and our Garlic & Black Pepper Mayonnaise.

1 hour 10 mins

4

Medium

• 1 x Field & Flower Chicken, Whole, With Giblets (1.75kg)
• 3-4 tbsp Tubby Tom’s King Cajun - Super Tasty Southern Seasoning

For the slaw:
• 1/2 white cabbage, finely sliced
• 1/2 red cabbage, finely sliced
• 3 carrots, finely sliced
• 1 red onion, finely sliced
• 170g mayonnaise
• 2 tbsp wholegrain mustard
• Juice of 1/2 lemon to taste
• English rapeseed oil
• Seasoning

1. Put your chicken breast-side down with the legs facing you.

2. Using scissors, cut along each side of the backbone cutting through the rib bones as you go.

3. Once the backbone is removed, open the bird outwards and turn it over.

4. Using the heel of your hand, flatten the breastbone so the meat is level.

5. Rub the chicken with the Tubby Tom’s Cajun seasoning and a little oil.

6. Place the flattened bird on the BBQ for 20-25 minutes per side or roast for approximately 40 minutes until the bird is cooked through.

7. Whilst the chicken is cooking, make the slaw. Finely slice all the vegetables (using a vegetable peeler for the carrots).

8. Mix all the slaw ingredients together in a bowl. Cover and store in the fridge until needed.

9. Once the chicken is cooked, transfer to a tray and carve. Serve with the slaw, triple cooked chips and Lucy’s Garlic & Black Pepper Mayonnaise.