HONEY AND LEMON SPATCHCOCK
SERVES 4
PREP + COOK TIME: 60 minutes (+ marinating)
• 4 x 500g spatchcocks
• 6 cloves garlic, peeled
• 2 long red chillies, chopped
• 2 small red chillies, coarsely chopped
• 6 green onions (chop the white part only; reserve tops for serving)
• 2 tbsp honey
• 1/3 cup (80ml) extra-virgin olive oil
• finely grated rind of 1 lemon
1. To butterfly a spatchcock, cut down each side of the backbone with kitchen scissors. Turn skin side up and flatten slightly; repeat with the remaining spatchcocks.
2. Combine the garlic, chillies, chopped white part of the green onion, honey and oil in food processor. Pulse until roughly chopped but not smooth. Stir in the lemon rind.
3. Place the spatchcocks in a large non-reactive bowl or resealable ziplock bag. Coat with the marinade and refrigerate for at least 4 hours.
4. Preheat the braai to medium heat. Place the spatchcocks skin side down and reduce the heat to low; cook for 10 minutes with the lid down, basting occasionally with the remaining marinade. Turn and cook for 15-20 minutes with the lid down, basting occasionally, until cooked through. Halve the lemon and add to the braai 2 minutes before the end of cooking to caramelise the cut surface. To check if the spatchcocks are cooked, prick the leg with a skewer; the juice should run clear. Turn the braai off; let the chicken
rest for 10 minutes.
5. While the spatchcocks are resting, add the green onion tops to the braai, close the lid and let the onion heat through and wilt.
6. Serve the spatchcocks with the green onions and lemon halves.