Sunday, August 22, 2010

Spiced Spatchcock Chicken

We are part of the poultry share with "Cooper's CSA Farm & Maze" and nothing beats the fantastic flavour and texture of free-range, pasture-raised, hormone & antibiotic free chicken!!

In case you aren't familiar with "spatchcocking" it is simply a method of flattening out a whole chicken so that it can be grilled evenly!

2 tbsp EVOO
1 1/2 tsp turmeric
1 tsp black pepper
3/4 tsp ground allspice
1/2 tsp each ground cinnamon & salt
1/4 tsp cayenne pepper
3lb (1.5 kg) whole chicken
Lime wedges
  • In a large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper. Set aside.
  • Using kitchen shears, cut chicken down each side of the backbone; remove the backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with the spice mixture.
  • Heat barbecue grill and place large piece of heavy duty foil over the grill (or if you have a drip pan under the grill, just oil the grill itself). Place chicken bone side down on the grill and close lid, turn once two-thirds of the way through cooking time of 45 minutes, until juices run clear when thigh is pierced (or when thermometer reads 165C).
  • Transfer to a cutting board and let stand for 10 minutes before carving.
  • Serve with lime wedges and ENJOY!!

1 comment:

  1. This chicken recipe is superb. The chicken was moist and so tasty. It is so great to have free range chickens from Cooper's CSA Farm & Maze. the veggies and potato salad complimented the chicken. It was a meal made in heaven.