Game Meat Monday: BBQ Spatchcock Pheasant

Barbecuing at its best.


For the Marinade

  • 2x Lime Juice
  • 1x Lime Zest
  • 2x Fresh Medium Chillis (deseeded and sliced)
  • 1x inch Ginger (grated)
  • 4x Large Garlic Cloves
  • 1/2x tsp Salt
  • 1x pinch Cracked Black Pepper
  • 1x tbsp Olive Oil

For the Dish

  • 2x Bamboo Skewers
  • 1x Whole Pheasant



  • Blitz all the marinade ingredients in a food processor until combined. 


  • Spatchcock the pheasant, and skewer the thigh to the opposite wing on both sides. 


  • Massage the marinade mixture into the pheasant, put in a large bag and allow to marinade in the fridge for 12 hours. 


  • Allow time for the meat to come to room temperature before cooking. 


  • Cook the pheasant skin side down on the BBQ first to seal in the juices. 


  • Cooking time will vary from BBQ to BBQ but will be around 30-40 minutes.