Ingredients
- 4 (about 500g each) spatchcocks
- 1/2 cup (125ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 4 garlic cloves, crushed
- 1/4 cup coarsely chopped oregano
- 2 tablespoons sweet paprika
- 2 fresh red birds-eye chillies, seeded, finely chopped
- 1 tablespoon brown sugar
- 2 teaspoons sea salt flakes
- Potato wedges, to serve
- Mixed green salad leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Rinse the cavities of spatchcocks with cold running water. Use paper towel to pat dry. Turn a spatchcock breast-side down. Use kitchen scissors or poultry shears to cut along each side of the back bone to remove. Discard.
- Step 2Turn the spatchcock, breast-side up. Use the palm of your hand to push the breast down to flatten. Repeat with remaining spatchcocks. Tuck the wings under the breast bones. Push a metal skewer diagonally through the wing to the thigh on the other side. Repeat on the other side to create a cross. Place spatchcocks in a large glass or ceramic dish.
- Step 3Combine the lemon juice, oil, garlic, oregano, paprika, chilli, sugar and salt in a small bowl. Pour over spatchcocks and turn to coat in lemon mixture. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
- Step 4Preheat a barbecue flat-plate on medium-low. Add the spatchcocks and cook, brushing occasionally with excess marinade, for 10-12 minutes each side or until the juices run clear when pierced in thickest part. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 5Remove the skewers and cut the chicken in half through the breast bone. Place on serving plates. Serve with potato wedges, mixed salad leaves and lemon wedges.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3047 kj
Energy
50g
Fat Total
13g
Saturated Fat
2g
Fibre
63g
Protein
248mg
Cholesterol
1320.85mg
Sodium
5g
Carbs (sugar)
7g
Carbs (total)
Notes
For those who can handle the heat and like their food spicy, keep the seeds and membranes in the chilli when chopping.
You can replace the spatchcocks with a whole chicken and roast in an oven preheated to 180°C, basting with pan juices occasionally, for 1 hour or until golden brown and the juices run clean when tested in the thickest part. For a smokey barbecued flavour, use a smoked paprika instead of the sweet.
Marinate lamb backstraps (eye of loin) or lamb cutlets in the marinade for a barbecue alternative.
Dried oregano can be used instead of the fresh, but reduce the quantity to 1 tbs of dried oregano. Dried herbs have a more intense flavour, so use in moderation.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: