Dinner ideas

Spatchcocks with citrus marinade

spatchcocks with citrus marinade



1.Place spatchcocks on a flat surface, skin side up, and lean heavily onto the breastbone, until you hear a crack. Cut through the breastbone, giving 4 flat pieces.
2.In a baking dish, combine oil, thyme, garlic, lemon zest, lime zest and honey. Season to taste. Add the spatchcocks in a single layer, turning several times to coat well. Marinate for 20 minutes at room temperature, or chill overnight.
3.Meanwhile, preheat a char-grill on medium. Cook spatchcocks for 10-12 minutes each side until cooked through, brushing with any remaining marinade.
4.Serve on heated plates with lemon and lime wedges, scattered with extra thyme sprigs. Serve with mixed salad leaves.

It’s a good idea to slash the skin in a few places to allow the marinade to penetrate the meat. Add ½ cup mixed citrus juice to marinade if liked.


Related stories