recipes
Grilled spatchcock chicken with Mediterranean dressing
Serves: 2
2016-10-13
Ingredients
For the chicken
- 2 baby chickens
- Chopped garlic and rosemary
- Lemon and orange zest and juice
- White wine vinegar
- Fresh ground black pepper
- Sea salt flakes
- Smoked paprika
For the dressing
- 1 large tomato
- Chopped capers, olives and sun dried tomatoes (Ogygia)
- Extra virgin olive oil (Borges)
- Chopped parsley
- Balsamic vinegar (Borges)
- Fresh red chilli
- Fresh coriander
You will also need
- 2 large potatoes, cut into wedges and cooked
- Rucola for serving
Method
Split and remove the back bone of the chicken, turn facing upside down and cut a slight incision in the bone that separates the breasts so that the chicken flattens down. Meanwhile whisk together the zest and the juices, together with the crushed garlic and chopped rosemary. Season and rub the chicken with salt, pepper and smoked paprika and roll in the marinade. Allow marinating in the fridge for at least an hour. To cook, place the chicken skin side down onto a griddle pan and grill for 5 to 6 minute until it leaves a mark. Flip over and continue grilling, brushing the skin with the marinade from time to time, continue cooking, covered on the grill or finish cooking in the oven. Dressing; combine all the dressing ingredients together and mix to combine the flavours. Serve the grilled chicken, with the dressing accompanied with the potatoes and salad
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