Recipe: Spatchcock chicken, grilled pineapple salad & peanut dressing

This dish is perfect for those who love juicy and flavourful chicken with crispy skin, combined with a refreshing salad and a creamy, nutty dressing. It's the perfect meal for a summer BBQ or a relaxed weeknight dinner. So grab your apron and let's get cooking!

Ingredients for four servings:

  • 1.3kg spatchcock chicken
  • Olive oil
  • Seasoning


  • 4 tomatoes
  • ½ small red onion
  • ½ cucumber
  • 1-2 red chilli
  • 200g pineapple
  • Mint
  • Coriander
  • Sesame seeds


  • 3 tbsp peanut butter
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cold water



  1. Drizzle the chicken with oil and season with salt/pepper or your favourite BBQ rub.
  2. Grill chicken skin side up @ 180°C for approximately 15 mins on direct heat.
  3. Flip the chicken and cook skin side down for 8-10 mins or until internal temp of chicken is approx. 73°C.
  4. Allow the chicken to rest for 5 minutes before carving.

Salad Dressing

  1. Add all ingredients to a bowl or jar and either whisk or shake to combine.
  2. Store in the fridge until ready to use.


  1. Slice the cucumber finely at an angle, slice the onion finely, chop the tomatoes into 1/8’s and slice the chilli.
  2. Peel the cucumber and slice 2 slices approx. 1 cm thick and grill for 2 minutes per side. Once cooked, slice into matchsticks.
  3. Toss all the salad ingredients together and drizzle with a little of the dressing, leaving the rest on the side for guests to add.

Extra tips:

  • If you don’t have a BBQ you can cook the chicken in the oven instead. Cook skin side up for approx. 25-30 mins or until internal temp is approx. 73°C.
  • You can prepare the salad ingredients in advance except the pineapple but don’t combine them all until serving.
  • Substitute grilled chicken thighs if you don’t want a whole chicken.
  • Always let your meat rest before carving – this helps to retain it’s moisture.
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