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A perfect way of preparing a chicken for a barbeque is spatchcocking.
Place the chicken on a chopping board. Turn it over. What you’re looking for – you’re
going to be cutting down the two lines of the chicken of the back bone.
Get a nice pair of sharp scissors…. and cut all the way through the ribs and down
to the wing… Then start on the other side - hold the legs
straight, place on the other side and cut all the way through again. Through the rib
cage again, down past the wing. Turn the chicken over.
Apply lots of pressure to the back of the chicken… to push it down and to flatten
the chicken… This should give you a nice even cooking
surface of about an inch and a half which will reduce the cooking time from about an
hour and a half down to 40 minutes. Get one skewer – place it thought the breast.
And what you want to do is connect it all the way through the breast, through to the
other side and through the thigh of the meat. This will keep legs from springing up and
it will keep it nice and flat and keep it’s shape.
Then take one from the other side… There we have a spatchock chicken.
After spatchcocking the chicken, place in a tray ready for marinating.
You can either use oil or yoghurt. If you’re using yoghurt - you can use it the same way
as you’re using oil. Then you can use any herbs or spices you like - like chilli, garlic,
lemon, paprika, or parsley or coriander. Then, you can place on the barbeque and cook
for approximately 45 minutes. And a good indication of when it’s cooked
- if you pull out one of the skewers and the juices run clear.