Za’atar & honey-glazed spatchcock chicken

Za’atar is the perfect spice rub for chicken as it has a lovely earthy and citrussy taste – deep, rich and delicious.

Serves 2- 4 Prep 15 mins plus resting Cook 1 hr BBQ set-up: half and half (see box, right) 1 chicken, about 1.5kg olive oil, for the chicken honey, to glaze baba ganoush and sourdough, to serve

FOR THE ZA’ATAR RUB

1 tbsp sesame seeds, toasted 1 tbsp dried thyme 1 tbsp sumac 1 tbsp sea salt

1 First, spatchcock the chicken. Put the bird on a chopping board, breast-side down, legs facing you. Using meat scissors, open the chicken up by cutting on one side of the parson’s nose (tail) all along the spine to the neck end. Then, cut all the way along the spine on the other side of the parson’s nose to detach the spine completely. Turn the chicken over and flatten it with the palm of your hand. (If you don’t feel confident, you can ask your butcher to spatchcock the chicken for you.)

2 Mix all the rub ingredients in a bowl. Rub olive oil into your hands, then rub your hands all over the chicken so that it’s just slightly oily. Sprinkle the rub all over the chicken, then place it, skin-side down, over a direct heat. Once the chicken has a light char, carefully turn it so that it is bone-side down. If the skin sticks, use a spatula to gently prise the chicken off without tearing.

3 Keep the chicken over the direct heat for around 10 mins. The fats will render down, and you’ll get occasional flare-ups – if they get too intense, move the chicken to the indirect heat. Once you have a nice brown crust on the chicken, move it to the indirect side and put the lid on the cooker.

4 Cook the chicken for 35- 60 mins. Stick a temperature probe into the thickest part of the thigh – once it hits 67-70C, drizzle some honey onto the skin for a sweet and savoury taste sensation. Once the chicken hits 72C, remove it from the heat and rest on a board for 10-15 mins before serving. Serve with baba ganoush and toasted sourdough on the side, if you like.