Sweet & Spicy Spatchcock Chicken

chickenServes 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
Lime wedges to serve

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

Preheat the oven to 180 degrees, with a pair of meat cutters cut either side of the chicken’s 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 overlapping to form a square. With a pastry brush place a circle of the marinade in the centre, place the chopped some onion on each sheet. Place the chickens on the top back side up. Coat with the marinade keeping 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 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 and serve.

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