Dinner ideas

Barbecued spatchcocks with garlic chilli and herb salt

Prepare these succulent spatchcocks in advance then give them a spicy and herbaceous kick to make them dinner worthy for any occasion.
Barbecued Spatchcocks with Garlic Chilli and Herb SaltAustralian Women's Weekly



1.Discard necks from spatchcocks. Using kitchen scissors, cut along each side of the backbones. Cut spatchcocks in half along the breast.
2.Combine the salt, sage, rosemary garlic and chilli in a small bowl.
3.Brush spatchcocks all over with oil; sprinkle with a quarter of salt mixture.
4.Cook spatchcocks, skin-side-down, on barbecue (or grill plate), over medium heat, uncovered, for about 10 minutes. Turn spatchcocks; sprinkle with extra sage leaves. Cover spatchcocks with barbecue hood, foil or upturned foil baking dish; cook for a further 10 minutes or until spatchcocks are cooked through. Check by inserting a skewer into the thickest part of the thigh. If the juices run clear, it is cooked.
5.Serve the spatchcocks with the remaining salt mixture and garnish with watercress, if desired.

The spatchcocks can be prepared a day ahead and are best salted and cooked just before serving The salt ingredients can be prepared ahead and assembled just before using.


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