This chicken dish looks as good as it tastes. Great for a smart barbecue. You need to do a bit of prep stovetop, but just one pan and a few minutes. Gives the coals chance to heat up.
Use one spatchcock for 2 people. The rest of the ingredients are for 4 portions.
Marinate the chicken for at least an hour in:
4 cloves of garlic, smashed
60ml quality olive oil
Use 50g butter to fry up a good handful of rehydrated dried porcini and 500g mixed fresh mushrooms, add 200g pearl barley and add a good glass of white wine and cook till fully absorbed.
Transfer to an oven tray and place spatchcocks on top, squishing them in a bit. Add 375ml chicken stock, cover with foil and put on the barbecue for about 45 minutes or until the chicken is cooked.