Caribbean Spatchcock

by Dylan

Caribbean Spatchcock

Caribbean Spatchcock

Delicious on the BBQ. Serves 6.

Carribbean Spatchcock

3 spatchcocks**, halved
2 tbsp fresh coarse ground pepper
1 tsp ground coriander

Lime Marinade
3 tbsp white rum
2 tsp finely grated lime rind (zest)
1 tbsp fresh lime juice
2 tbsp honey
2 cloves garlic, crushed
1 tsp grated fresh ginger

#1 Make marinade by combining all ingredients.
#2 Place spatchcock in shallow glass dish.
#3 Pour marinade over spatchcock and coat well.
#4 Cover. Marinate spatchcock for 1 hour.

#1 Preheat BBQ to medium.
#2 Thread skewer through wings/legs of each spatchcock.
#3 Place on platter to carry to BBQ. Brush with any remaining marinade.
#4 Combine pepper and coriander. Press onto skin of birds.
#5 Cook on lightly oiled grill, turning often.
#6 Cook till done, 15-20 minutes. Juices should run clear.

** Spatchcocks are a cut of young chicken where the backbone and sternum have been removed by the butcher, and then flattened for better results when grilled. Cornish hens or chicken pieces may also be used.

Caribbean Spatchcock

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