Grilled SPATCHCOCK CHICKEN in a HONEY-GINGERGLAZE
SERVES: 4-6 / PREPARATION: 4 HOURS / COOKING: 30 MINUTES
1 spatchcock chicken
salt and freshly ground black pepper
125ml (½c) honey
45ml (3T) freshly minced ginger ¼c teriyaki sauce
30ml (2T) sweet chilli sauce
¹⁄₃ cup lime juice
1 small red onion, quartered
TO SERVE
chopped fresh Italian parsley or thyme
4 spring onions, chopped
1 Season the chicken with salt and pepper.
2 In a bowl, combine the honey, ginger, teriyaki sauce, sweet chilli sauce, lime juice and red onion. Smear both sides of the chicken with the mixture then transfer the chicken to a Ziploc bag and refrigerate for a minimum of 4 hours.
3 Heat the oven grill to 180°C.
4 Place the chicken, skin-side up, on a griddle pan. Brush the marinade sauce from the bag over it.
5 Grill for 20–30 minutes on each side, basting in between with the sauce. Pierce the chicken between the thigh and the breast to check if it’s cooked through. It should have a glaze and be succulent.
6 Discard the red onions and allow the chicken to rest for 5 minutes before serving.
7 To serve Top with chopped Italian parsley or thyme and spring onions.