Honey and lemon spatchcock

SERVES 4 COOK AND PREP TIME 60 MINUTES (+ MARINATING TIME)

4 x 500g spatchcocks

6 garlic cloves, peeled

2 long red chillies, chopped coarsely

2 small red chillies, chopped coarsely

6 green onions, white part only, chopped, reserve tops for serving

2 tablespoons honey

⅓ cup (80ml) extra virgin olive oil finely grated rind of 1 lemon

1 To “butterfly” a spatchcock, cut down each side of backbone with kitchen scissors. Turn skin side up and flatten slightly; repeat with remaining spatchcocks.

2 Combine garlic, chillies, white part green onion, honey and oil in small food processor. Pulse until roughly chopped but not smooth. Stir in lemon rind.

3 Place spatchcocks in a large non-reactive bowl or large resealable zip-lock bag. Coat with marinade and refrigerate for at least 4 hours.

4 Preheat barbecue to medium heat. Place spatchcocks skin side down on barbecue, reduce heat to low, cook for 10 minutes with the lid down, basting occasionally with remaining marinade. Turn and cook for 15-20 minutes with lid down, basting occasionally, until cooked through. Halve lemon and add to barbecue 2 minutes before end of cooking to caramelise the cut surface. To check if spatchcocks are cooked, prick the leg with a skewer, the juice should run clear. Turn barbecue off and let chicken rest for 10 minutes.

5 While the spatchcocks are resting add green onion tops to barbecue, close the lid and let the onion heat through and wilt.

6 Serve the spatchcocks with green onions and lemon halves. Not suitable to freeze or microwave.