Spatchcocking a Chicken helps to speed up the cooking process as it allows the heat to be evenly distributed around the bird. I have found the easiest way to do it is with a good pair of kitchen scissors. This is one of my favourite marinades that works well on Chicken, pork and prawns. If you have children that aren’t keen on spice then simply remove the chilli, it will still taste fantastic. ⠀ ⠀ INGREDIENTS ⠀ ⠀ 1 whole medium chicken ⠀ ⠀ Garnish⠀ 3 spring onions cut into matchsticks ⠀ 1 chilli cut into matchsticks ⠀ Coriander ⠀ 1 Lime⠀ ⠀ Marinade ⠀ 1 tablespoon peanut butter ⠀ 1/2 tablespoons honey⠀ 3 tablespoons soy sauce ⠀ 1 tablespoon sesame oil ⠀ 1 chilli finely chopped ⠀ 2 cloves garlic crushed ⠀ 2 teaspoons grated ginger ⠀ ⠀ ⠀ METHOD ⠀ ⠀ How to spatchcock ⠀ ⠀ Take a pair of sharp scissors. Turn the chicken onto its breast. Cut along either side of the parsons nose from the front to the back of the chicken. Remove the strip. Open the chicken up and press down firmly on the breastbone until you hear a little crack. ⠀ ⠀ Mix the marinade together in a bowl. ⠀ Coat the chicken in the marinade and season with salt and pepper. Place in a roasting tray and cover with foil. Roast at 210 degrees for 45 minutes then remove the foil. Roast for a further 20-30 minutes. Sprinkle with the garnish and squeeze with lime. ⠀ ⠀ Serve with rice noodles and Pak Choi.⠀ ⠀
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