August Bank Holiday BBQ platter: spatchcock chicken, halloumi skewers & charred corn
A showstopping BBQ feast: smoky spatchcock chicken, zesty chimichurri, halloumi and courgette skewers, and chilli butter corn.
Perfect for an August Bank Holiday — this platter cooks up on one barbecue and feeds a relaxed crowd. The spatchcock chicken gets a smoky spice rub and a quick sear before finishing over indirect heat so the skin crisps while the meat stays juicy. Bright chimichurri keeps things fresh and cuts through the richness.
Add halloumi and courgette skewers and charred corn for plenty of colour and texture. It’s convivial, forgiving and tastes way better than a soggy supermarket tray. Invite friends, open a cold drink and let the BBQ do the hard work.
Ingredients
- 1.8 kg whole chicken — spatchcocked (remove backbone) — ask your butcher if you prefer
- 120 ml olive oil
- 30 ml smoked paprika
- 5 ml ground cumin
- 6 garlic cloves — crushed or finely chopped
- 3 lemon — juice and zest used
- 10 ml sea salt
- 5 ml black pepper — freshly cracked
- 40 g flat-leaf parsley — for chimichurri
- 15 g fresh coriander — for chimichurri
- 30 ml red wine vinegar
- 5 ml caster sugar — optional, balances acidity
- 400 g halloumi
- 2 courgette — sliced into thick rounds
- 1 brown onion — cut into wedges
- 4 sweetcorn — husks removed
- 50 g unsalted butter — for finishing the corn
- 5 ml dried chilli flakes
Equipment
- barbecue (charcoal or gas)
- meat thermometer
- metal or soaked bamboo skewers
- tongs
Instructions
Make the chimichurri: finely chop flat-leaf parsley, fresh coriander and 2 garlic cloves. Mix with red wine vinegar, 40 ml olive oil, juice and zest of 1 lemon, caster sugar, a pinch of sea salt and a grind of black pepper. Adjust seasoning and leave to marry while you prep.
Prepare the chicken rub and spatchcock the bird if not already done: mix smoked paprika, ground cumin, 40 ml olive oil, 3 crushed garlic cloves, juice of 1 lemon, sea salt and black pepper. Gently loosen the skin over the breasts with your fingers and push some rub under the skin; rub the remainder all over the skin.
Marinate the chicken in a shallow dish or tray, uncovered in the fridge for at least 2 hours to let the spices penetrate. Remove from the fridge 30 minutes before cooking to come closer to room temperature.
While the chicken marinates, prepare skewers and corn: cube the halloumi into 3 cm pieces, slice the courgette into 1 cm rounds, and cut the brown onion into wedges. Thread halloumi, courgette and onion onto skewers in an alternating pattern. Brush skewers and sweetcorn with 20 ml olive oil and season with a pinch of sea salt and black pepper.
Preheat your barbecue to a medium heat. Set up two zones if possible — direct medium-high for initial sear and indirect for finishing. If using a gas BBQ, preheat with the lid closed for 10 minutes.
Start the chicken: place the chicken skin-side down over the direct heat and sear for 10 minutes to crisp and colour the skin. Watch for flare-ups and move the chicken briefly if flames rise.
Move the chicken to the cooler side of the grill (indirect heat), close the lid and cook for a further 30 minutes. Check the thickest part of the thigh with a meat thermometer — it should read 75°C. If you don’t have a thermometer, pierce the thigh; the juices should run clear, not pink.
During the last 10–12 minutes of the chicken’s cooking time, place the halloumi skewers and sweetcorn over direct heat. Turn the skewers every 2–3 minutes until halloumi and veg are charred and warmed through (approximately 8–10 minutes). Turn the corn frequently so it chars evenly (about 10–12 minutes).
Make the chilli butter for the corn: melt unsalted butter in a small pan, stir in dried chilli flakes and a pinch of sea salt. When the corn is charred, brush with the chilli butter.
Rest the chicken for 10 minutes, loosely covered with foil, to allow the juices to settle.
Carve the chicken and arrange on a large platter with halloumi skewers and charred corn. Spoon the chimichurri over the carved chicken and serve any remaining chimichurri on the side with lemon wedges.
Tips
- Ask your butcher to spatchcock the chicken if you’re unsure — it saves time and looks impressive.
- If you don’t have a meat thermometer, check the thigh near the bone: juices should run clear and the meat should give a little when prodded.
- Soak bamboo skewers for at least 20 minutes so they don’t burn; metal skewers are great because they conduct heat and speed cooking.
- Make the chimichurri a few hours ahead and keep chilled — it actually improves after a short rest. Bring to room temperature before serving.
- If you’re short on time, marinate the chicken for 30 minutes and increase seasoning at the end — but the flavour is best with a 2-hour minimum.
Substitutions
whole chicken → use 1.4 kg chicken pieces (thighs and drumsticks) and adjust cooking time to 25–30 minutes until 75°C internal
Stays closehalloumi → firm tofu, pressed and marinated in olive oil and smoked paprika, then grilled on skewers
Noticeably differentunsalted butter → extra olive oil for a dairy-free finish
Stays closefresh coriander → extra flat-leaf parsley or basil for a different herb character
Noticeably different
Nutrition
Per serving · estimated
- 1146
- Calories
- 95 g
- Protein
- 25 g
- Carbs
- 74 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
What does spatchcock mean and do I need to do it?
Spatchcocking removes the backbone and flattens the bird so it cooks faster and more evenly. It’s not essential, but it gives a juicier breast and crisper skin; ask your butcher if you don’t want to do it yourself.
How do I know the chicken is cooked safely?
The internal temperature at the thickest part of the thigh should read 75°C. Alternatively, pierce the thigh — the juices should run clear, not pink.
Can I cook this on a gas BBQ or under a grill?
Yes. Use a two-zone setup on a gas BBQ (direct and indirect). Under a kitchen grill is possible for skewers and corn but the whole chicken is best on a BBQ or in the oven at 200°C conventional/180°C fan if you can’t use a barbecue.
Can I prepare anything ahead?
Yes — make the chimichurri up to 24 hours ahead and marinate the chicken up to 24 hours in the fridge. Thread skewers earlier in the day and keep covered in the fridge.
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