ZAR - Recipe - Grilled Spatchcock!

I was scratching my head for a recipe this week. Usually I try and get ahead of the game (anal control freak) and try a new recipe each week so I have something to bring you. I have been really lucky to get away this weekend to a beautiful house owned by a family friend. The deal I made was that I was going to do the cooking - YAY!

I saw these spatchcock in the fridge section of the deli and pounced upon one. It's such a great different way to cook the bird. Really easy too. It's not so much a recipe strictly speaking but more of an idea for you. This is how I cooked it.

Serves 2

1 large spatchcock (750g) or 2 smaller ones
olive oil
2 garlic cloves
handful of thyme sprigs
salt and pepper
2 lemon quarters

Take a pair of poultry shears and cut through the birds along the breastbone, through the arse and along the base so that you have 2 halves both with a leg and breast on them. You will find this hard without poultry shears although it can be done with a large sharp knife on a board but please be careful.

Combine the olive oil, garlic cloves (grated or chopped), salt and pepper and thyme leaves, picked off the stems.

Put the spatchcock in a dish and pour the marinade on to coat. Cover and refrigerate until ready to cook. Try to do this a couple of hours before.

Preheat the BBQ. When hot, put the bird skin side down onto the grill and close the lid. Leave for at least 10 mins and then turn and cook for another 10 mins. At this point I would turn the BBQ down to low and give them another 5 mins on the skin side. You will have to judge according to the heat of your BBQ. You need it hot enough to crisp up the outside but not so hot that the outside is burnt and the inside is raw. If any doubt, pop them in the oven for 5-10 mins.

Serve straight away, squeezing lemon juice over them.

This is best done on the BBQ but you could easily do it in the oven, roasting for about 20 mins. You could roast some vegies at the same time. A great dinner if you have people coming over or just for something a little more special.