Herby spatchcock chicken

Ideas
5 servings Prep: 30 mins, Cooking: 30 mins
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

1.00 chicken — large
100.00 ml lemon juice — fresh
30.00 ml wine — dry white
30.00 ml fresh chillies — 573
10.00 ml garlic — cloves, crushed
20.00 ml wholegrain mustard
30.00 ml honey
7.00 ml dried rosemary
5.00 ml black pepper — freshly ground
Tap for ingredients
Tap for ingredients

Method:

Turn the chicken upside down.
Using a pair of sharp kitchen scissors, cut along the side of the backbone, cutting through all the small bones.
Cut along the other side of the backbone and then remove it.
Turn the chicken around, breast side up and press flat.
Place the chicken in a shallow dish.
Combine the remaining ingredients and spoon over the chicken.
Turn to ensure the bird is well coated, then cover and refrigerate overnight.
Cook on the braai or in a keetle braai until the juices run clear when a sharp knife is inserted into the thick area of the meat.
The chicken can be roasted in the oven at 180 °C for 30 to 40 minutes.
Baste with marinade occasionally.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.