Spatchcock Coriander Lemon Chicken Spatchcock Coriander Lemon Chicken

Spatchcock Coriander Lemon Chicken 150 Image by: Spatchcock Coriander Lemon Chicken 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2009



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 facts Per serving: about

  • Sodium 533 mg
  • Protein 33 g
  • Calories 377.0
  • Total fat 26 g
  • Potassium 407 mg
  • Cholesterol 119 mg
  • Saturated fat 6 g
  • Total carbohydrate 2 g


  • Iron 10.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 6.0
  • Vitamin C 7.0
Share X

Spatchcock Coriander Lemon Chicken