Grilled Spatchcock - Chef Recipe by Ashraf Saleh

Ingredients

4 spatchcocks, about 400g-50g each
1 cup ghee, melted
1/2 cup coarsely chopped sage
3 sprigs fresh rosemary, chopped
3 bay leaves
10 cloves garlic, chopped
Juice and zest of 3 lemons
2 tsp ground black pepper
1 tsp sea salt lemon wedges for serving

Method

Using kitchen scissors or a sharp knife, cut along both sides of the spatchcocks' spines to remove the spine and neck bone.

Flatten out the bird and, using your fingers, gently pull the breastbone and rib cage from the flesh. (You can leave these intact - cooking the chicken entirely on the bone is tastier, but it is quite fiddly to eat.)

Combine all other ingredients in a large shallow dish. Place the spatchcock in the dish and rub the marinade in well.

Marinate in the fridge for 2 hours.

Preheat the grill to medium-high.

Cook the spatchcocks skin-side down for 15-20 minutes, turning halfway through, and brushing occasionally with marinade.

To test if a spatchcock is cooked through, pierce the thigh with a sharp knife; if the juice runs clear, it is ready.

Serve with lemon wedges and crusty bread.

Recipe provided by Coya Sydney