Spatchcocked chicken

YOU
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

30.00 ml aniseed
3.00 lemons — zest and juice
2.00 onion — finely chopped
60.00 ml fresh coriander — finely chopped
5.00 cm fresh ginger — grated
4.00 garlic — cloves, crushed
10.00 ml paprika
2.00 ml red pepper
250.00 ml oil
0.00 sea salt and freshly ground black pepper
2.00 chicken — baby
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Method:

Crush the aniseed and process with the rest of the ingredients except the chickens to make a marinade.
Slice through the chicken’s breast bones and flatten them out.
Place in a plastic bowl and pour over the marinade.
Cover and marinate for 12 hours in the fridge.
Bring the chickens to room temperature before braaiing them.
Secure the wings and drumsticks in position with kebab skewers.
Braai high over moderate coals for 45 to 60 minutes, brushing frequently with the marinade.
The chickens are done when the skin is crisp and juices run clear when a testing skewer is inserted into the thickest part of the birds.
Sprinkle with extra fresh coriander just before serving.



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