Butterflied spatchcock
From foxc 16 years agoIngredients
- grated rind and juice of 1 lemon shopping list
- ¼cup (60ml) olive oil shopping list
- 2 garlic cloves, crushed shopping list
- 2 birdseye chillies, finely chopped shopping list
- 1 tablespoon dried oregano shopping list
- 2 spatchcock, butterflied shopping list
- lemon wedges, oregano sprigs, to serve shopping list
How to make it
- Combine lemon rind, juice, oil, garlic, chilli and oregano in a large, shallow dish. Add spatchcock and turn to coat. Cover and refrigerate overnight to marinate, turning a few times to coat well.
- Preheat barbecue on medium. Cook spatchcock, covered, for 15 minutes each side, brushing regularly with marinade, until cooked through.
- Serve spatchcock with lemon wedges and oregano sprigs.
- Tip: To "butterfly" spatchcock, cut down centre of breast bone with scissors. Turn over and press all over with the palm of your hand, until flat.
Reviews & Comments 5
-
All Comments
-
Your Comments