Spiced Spatchcock Chicken
- Preparation time: 10 minutes
- Cook time : 45 minutes
- Total time : PT55M
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||26 g|
|sat. fat||6 g|
- 2 tbsp 2tbspextra-virgin olive oil
- 1-1/2 tsp 1-1/2tspturmeric
- 1 tsp 1tsppepper
- 3/4 tsp 3/4tspground allspice
- 1/2 tsp 1/2tspground cinnamon
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspcayenne pepper
- 3 lb 3lbwhole chickenwhole chickens
- Lime wedges
In large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with spice mixture.
Set foil drip pan on 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue; heat remaining burner(s) to medium. Place chicken, bone side down, on greased grill over drip pan. Close lid and grill, turning once, until juices run clear when thigh is pierced, about 45 minutes. (Or, roast in 375°F/190°C oven for 1 hour.) Transfer to cutting board; let stand for 10 minutes before carving. Serve with lime wedges.
Source : Canadian Living Magazine: July 2010