Creole-style Spatchcock (serves 4)

Creole-style Spatchcock (serves 4)

by Ryan Ivanov, November 10, 2015


1 pack Game Farm Spatchcock halves

1 tsp dried oregano

½ tsp dried thyme

¼ tsp garlic powder

¼ tsp onion powder

½ tsp black pepper

1 tbsp smoked paprika

1 tsp ground cumin

¾ tsp salt

100ml olive oil



  1. Preheat BBQ to medium high. Pat dry all spatchcock halves.
  2. Combine all dry ingredients and olive oil and mix well. Rub mixture well all over each spatchcock half and set aside on a tray.
  3. Place each half on the BBQ skin side down and turn frequently for approximately 15 minutes until cooked through. To test, poke a skewer into the thigh of the spatchcock, if the juices run clear, the spatchcock is cooked.
  4. Serve with your favourite salad.