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BBQ Spatchcock Chicken https://www.metro.ca/userfiles/image/recipes/poulet-grille-crapaudine-5917.jpg PT25M PT25M PT3H50M
Cut out the backbone, flip the chicken over, and press down on the breast to flatten the chicken.MarinadePour 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.
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1 whole small chicken 3 Tbsp. (45 mL) Maple syrup or honey or sugar 5 garlic cloves, crushed 1 Tbsp. (15 mL) fennel seeds 1 tsp. (5 mL) 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
BBQ Spatchcock Chicken

BBQ Spatchcock Chicken

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:25
COOKING
3:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    whole small chicken
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  • 3 Tbsp.
    (45 mL)
    Maple syrup or honey or sugar
  • 5
    garlic cloves, crushed
  • 1 Tbsp.
    (15 mL)
    fennel seeds
  • 1 tsp.
    (5 mL)
    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
Imprimer ma sélection

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.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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