Spatchcock chicken

[Falconhoof]

First time i've cooked a chicken by this method and I was so pleased with the way it turned out that I had to share it.

The smoky garlic flavour really gets into the meat and it stays a lot more succulent than other methods of cooking chicken.

 

Basically you cut out the spine and the keel bone ( its very easy -

) and then you can flatten out the whole chicken rub on a marinade * and then grill in for 20 minutes each side. I cooked mine on quite a high grill and had to lower it and cook it longer so i'd suggest doing it on a medium grill and then blasting it up for 5 minutes to crisp the skin.

 

* I used Rick Stein's recommended marinade which is olive oil, a splash of balsamic vinegar, 2 garlic cloves crushed, salt n' pepper.

[Mike]

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[muleskinner]

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[Kahnee]

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[muleskinner]

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[Frosty Jack]

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