Name: Spatchcocks with citrus marinade
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 spatchcocks, halved, washed, dried; 1/4 cup extra virgin olive oil; 1 tablespoon chopped thyme, plus extra sprigs to garnish; 3 garlic cloves, finely chopped; 2 teaspoon finely grated lemon; zest, plus lemon wedges to serve; 2 teaspoon finely grated lime; zest, plus lime wedges to serve; 1 teaspoon honey; mixed salad leaves, to serve

Ingredients

2 spatchcocks, halved, washed, dried

1/4 cup extra virgin olive oil

1 tablespoon chopped thyme, plus extra sprigs to garnish

3 garlic cloves, finely chopped

2 teaspoon finely grated lemon

zest, plus lemon wedges to serve

2 teaspoon finely grated lime

zest, plus lime wedges to serve

1 teaspoon honey

mixed salad leaves, to serve

Method

1.Place spatchcocks on a flat surface, skin side up, and press heavily onto the breastbone until the breastbones to make 8 flat piece.

2.In a baking dish, combine oil, chopped thyme, garlic, lemon and lime zest, and honey in a baking dish. Season to taste. Add the spatchcock pieces to dish in a single layer, turning to coat well. Marinate for, 20 minutes at room temperature, or chill overnight.

3.Meanwhile, preheat a char-grill to medium. Cook spatchcock pieced for 10-12 minutes each side until cooked through, brushing with any remaining marinade.

4.Scatter with extra thyme sprigs and serve with lemon and lime wedges and mixed salad leaves.

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Ingredients

Method

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