Chargrilled lemongrass and ginger spatchcock

Ingredients

• 2 butterflied spatchcock
• 1 stick lemongrass, minced
• 2 green shallots, minced
• 2 cloves garlic, minced
• 2 cm piece of ginger, minced
• 2 makrut lime leaves, finely sliced
• 1 tsp turmeric powder
• 2 tbsp fish sauce
• ½ lemon, juiced
• 2 tsp honey
• 3 tbsp oil
• fresh lime, salt and cracked pepper, to serve

Marinading time: 30 minutes to overnight

Instructions

Clean the spatchcocks under cold running water and then dry them with paper towel. Press the spatchcocks flat with the palm of your hand.

Mix all the marinade ingredients together in a large bowl. Add the spatchcocks, mix and coat the birds thoroughly with the marinade.

Cover and marinate in the fridge overnight.

To cook, remove the spatchcocks from the fridge 20 minutes prior to cooking.

Heat a chargrill or BBQ to medium heat. Place the spatchcocks skin side down on the grill and cook for approximately 5 minutes or until the skin is nicely browned. Turn and cook for a further 7 to 10 minutes or until cooked through.

Remove to a chopping board. Cut the spatchcock into 4 pieces, place on a plate and serve with fresh lime, salt and pepper.

Photography by Alan Benson. Styling by Lynsey Fryers . Food preparation by Tammi Kwok.

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