BBQ Spatchcock Chicken
| Preparation: | 25 min |
| Marinating/Waiting: | 3 h |
| Cooking: | 25 min |
| Total: | 3 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Anne Desjardins - "Par dessus le marché" |
Recipe ingredients
- Fresh
- 1 whole small chicken
- Pantry
- 3 Tbsp. (45 mL) maple syrup* or honey* or sugar*
- 5 garlic cloves, crushed
- 1 Tbsp. (15 mL) fennel seeds
- 1 tsp. (5 mL) Irresistibles coriander seeds*
- 1 small hot pepper or Tabasco to taste
- Salt to taste
- 2 cups (500 mL) water
- Accessories: 1 heavy brick and aluminum foil
Preparation
Cut out the backbone, flip the chicken over, and press down on the breast to flatten the chicken.
Marinade
Pour water into a large baking dish. Add maple syrup, garlic cloves, fennel seeds, hot pepper and salt.
Marinate chicken for 3 hours in the refrigerator.
Wrap brick in foil.
Preheat barbecue to high.
Remove chicken from marinade, pat dry and lay on hot grill. Discard marinade.
Sear chicken 2 – 3 minutes per side then continue cooking over indirect heat (on the cooler part of the barbecue).
Place foil-wrapped brick on the chicken and cook 20 minutes per side.
Check doneness. Transfer to a platter, tent with foil, and let stand 10 minutes.
Serve with chive-sprinkled new potatoes and a tossed salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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