Spatchcocking or butterfly chicken is simply done by removing the big backbone from the chicken and pressing it down. This will help reduce the cooking time of the chicken and will also hold a marinade better. This one is made using our own delicious marinade of lime, chilli and ginger. Remove cling film and roast in a preheated oven at 180c (fan assisted 170c) for 70 minutes.
Spatchcock is the whole chicken with the backbone taken out. Once you take that out, you press it down, until it’s flat like a butterfly. Taking that bone out reduces the cooking time and also allows you to marinate the chicken. Because if you were to marinate the chicken whole, marinade falls off, but once the chicken is flat it sits better in the marinade.
We’ve done these for people who like chicken with the bone, but also want an easy cook option.
These are a little spicy.
Made by TB