Spatchcock Chicken With A Citrus Marinade


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The summer is here (almost anyway) and the BBQ season is in full swing, the burgers have been eaten and the sausages (so far) have been edible! Although there are only so many burgers and bangers one can eat, so I have decided to do something a little different this weekend.

Spatchcock chicken with a citrus marinade. –  To start you will need to spatchcook your chicken.

  • Place the chicken on a chopping board breast side down, with the legs facing towards you. Then using a clean pair of kitchen scissors cut along the bone (starting from the parsons nose) and through all the rib bones, repeat this on the other side of bone cutting as close to backbone as possible. Pull out the bone and discard. 
  • Turn the chicken over and spread out, then with the heel of you hand press firmly on the breastbone to flatten.  
  • Secure the chicken with long metal skewers, this is optional, however I find that this helps keep the chicken together nicely especially if you are barbecuing. 

Place the chicken on a baking tray and leave to one side whilst you prepare the marinade.  If I was going to cook in the oven rather then barbecuing I would add roughly chopped carrots, celery and shallots to the bottom of the baking tray, I find that this gives the chicken even more flavour also you can make a gravy with the juices that are left.

Photography by Leanne Capuzziello

Photography by Leanne Capuzziello

Summer always makes me want fresh and light ingredients so with this in mind I have used ingredients for the marinade that reflect what I think summer is all about. 

Marinade

  • 1 lemon juice and zest 
  • 1 orange juice and zest 
  • 2 garlic gloves thinly sliced
  • 2 shallots, thinly sliced
  • 2 tsbp, olive oil 
  • 1 tsbp, oregano 
  • Fresh rosemary 
  • salt and pepper

Combine all the ingredients together and gently massage into the chicken, cover with foil and leave in the fridge for at least 1 hour, longer if you have the time. 

If you are to BBQ then cook for approx 5 minutes each side, gently basting with water or left over marinade every so often . To check when the chicken is cooked pierce with a knife between the legs and thighs, the meat should be white and the juices should run clear. Always make sure the meat is cooked thoroughly before serving.

If however if are cooking in the oven then preheat 200C/180C fan/gas 6 and cook for approx 30-45 minutes. 

To serve with your favourite salad and crusty bread.

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