Spatchcock chicken with chimichurri and burnt citrus
Serve succulent chicken slathered in tasty chimichurri at your next BBQ. Recipe and image courtesy of Edenmoor, edenmoor.com
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 2-3
Ingredients
- 2 lemons
- 300ml olive oil
- 5 garlic cloves, crushed
- 1 x Edenmoor properly free-range spatchcock chicken breast
- 1 orange
- 1 lime
- 1 small bunch of parsley, finely chopped
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
Method
Step 1
Mix the zest and juice of one lemon with 100ml of olive oil and three crushed cloves of garlic. Massage into the chicken and leave to marinate for a few hours or overnight.
Step 2
Light the barbecue and bring the coals to a medium heat. Place the chicken skin-side down over the hot part of the barbecue but away from flames. Cook for 4-5 minutes until well browned. Flip and cook for 4-5 minutes more. Move to a cooler part of the barbecue and cook for around 15-20 minutes, until the internal temperature is at least 74°C.
Step 3
While the chicken cooks, halve the other lemon, orange and lime. Grill on the barbecue, flesh side down, or blacken in a hot, dry pan.
Step 4
In a bowl, combine the parsley, red wine vinegar, oregano, two cloves of garlic and 200ml of olive oil for the chimichurri. When the chicken is cooked, leave to rest for 15 minutes then squeeze over the citrus fruits and chimichurri.
