Tested till perfect Spatchcock Coriander Lemon Chicken

Spatchcock Coriander Lemon Chicken

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 2 tsp 2tspground coriander
  • 1 tsp 1tspfennel seeds, crushed
  • 3/4 tsp 3/4tspsalt
  • 1 pinch 1pinchturmeric
  • 1 pinch 1pinchcayenne pepper
  • 2 2garlic clovegarlic cloves, minced
  • 1 1shallotshallots, minced
  • 3 lb 3lbchicken
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Combine oil, lemon rind and juice, coriander, fennel seeds, salt, turmeric, cayenne, garlic and shallot; set aside.

Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush with lemon mixture. Cover and refrigerate for at least 1 or for up to 24 hours.

Set foil drip pan over 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.

Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.

Nutritional Information Per serving: about

cal 377 pro 33g total fat 26g sat. fat 6g
carb 2g fibre 1g chol 119mg sodium 533mg
potassium 407mg

% RDI:

calcium 3 iron 10 vit A 6 vit C 7
folate 4
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