Spatchcocks are butterflied and marinaded, and then chargrilled for maximum flavour. For maximum results, barbecue over coals for that extra smoky flavour!
- 2 butterflied spatchcock
- 1 stick lemongrass, minced
- 2 green shallots, minced
- 2 cloves garlic, minced
- 2 cm piece of ginger, minced
- 2 kaffir 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinading time: 30 minutes to overnight
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.