Josh and Nic's Spatchcock Alla Diavola

Prep time: 45 mins (+marinating and setting)
Cook time: 45 mins
Serves: 4


2 spatchcock, jointed 

4 slices pancetta

1 small radicchio, cut into wedges


80ml olive oil

3 tbs finely chopped fresh rosemary

1-2 long red chilli, finely chopped

1 bunch oregano, chopped

Finely grated zest and juice of 1 lemon

½ bunch thyme

Balsamic Glaze

4 tbs balsamic vinegar

2 tbs brown sugar

2 tbs water

Creamy Polenta

300ml chicken stock

300ml milk

1 cup polenta

50g butter, chopped

2 cups finely grated parmesan

½ bunch thyme leaves


1. To make marinade, stir all ingredients to combine in a large dish. Add spatchcock pieces and refrigerate, covered, for several hours or up to overnight. 

2. To make balsamic glaze, stir all ingredients in a small saucepan until sugar is dissolved. Simmer until thickened to form a syrup. Cool completely. 

3. To prepare polenta, bring stock and milk to a simmer in a saucepan. Gradually stir in polenta. Cook, stirring, until soft and thick. Stir in butter, parmesan and thyme. Season with salt and pepper.

4. Heat a barbecue or chargrill pan over medium heat. Cook spatchcock pieces, turning and basting with marinade, until browned all over and cooked through. Season. 

5. Place pancetta slices in a large frying pan over medium heat. Cook until golden and crisp. Remove and set aside. Add radicchio to same pan. Cook, turning, until charred and tender. Season. 

6. Serve spatchcock and polenta with charred radicchio. Crumble crispy pancetta over radicchio wedges to garnish. 


This dish would also be great served with a fresh green salad and some lemon wedges. 

Spatchcock is a term used to describe an immature or butterflied chicken, available from your local butcher.