Minted spatchcocks

Recipe from: 5/1/1994 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 100
    ml
    orange juice
  • 1
    orange, grated rind
  • 60
    ml
    fruit chutney, strained
  • 30
    ml
    fresh mint, chopped
  • 15
    ml
    soy sauce
  • 4
    spatchcocked poussins
 

Method

 
1. Combine oil, juice, rind, chutney, mint and soy sauce in a large, flat plastic or ceramic container. Add the spatchcocks to marinade. Cover and refrigerate overnight, turning occasionally. 2. Remove spatchcocks from marinade. Reserve marinade. Cook spatchcocks over an open fire or grill until they are well browned and tender. Brush with reserved marinade during cooking.
 

Read more on: poultry  |  grill
 

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