Sweet & Spicy Spatchcock Chicken

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September 17, 2015 by marksetchfield


Serves 4, prep time 20 minutes, cooking time 1 hour

2 Chickens
2 chopped onions
3 tbs of red onion chutney
3 tbs tomato ketchup
1 tbs Worcester sauce
1 tbs soy sauce
1 tbs of honey
1 tsp of cumin seeds
1 tsp turmeric
Zest of a lime

1 tsp chilli flakes
Salt & pepper
Juice of a lime

6 wooden sticks, soaked in water
4 x 40mm sheets of kitchen foil

the oven to 180 degrees, with a pair of meat cutters cut either side of the chickens backbone, turn over and flatten with your hands. In a bowl and the chutney, ketchup, Worcester sauce, honey, cumin, turmeric, lime zest and chilli flakes, season and mix. Put four sheets of foil on a worktop, slightly over lapping to form a square. With a pastry brush place a circle of the marinade on the centre, place the chopped onion on each sheet. Place the chickens on top back side up. Coat both chickens with the marinade, keep a little for grilling. Wrap the chickens up in the foil and place on a baking sheet; cook in the oven for 40-50 minutes. Once the chickens are cooked, remove the foil and push the wooden sticks through the top, middle and bottom of the chickens. With a sharp knife score diagonal cuts over the breasts. Either on the BBQ or hot griddle pan cook the chicken for 10 minutes on each side, adding the final marinade to keep the meat juicy. Place on a serving dish, squeeze over the lime juice. Serve with some salad and home-made coleslaw.GMS_THE_MENU_RETURN

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