Char-grilled Spatchcock

Spatchcock is a small baby chicken that has had the backbone, breastbone and thighbone removed.

Ingredients

• 4 cloves garlic
• rosemary – shred leaves off
• good pinch sea salt
• couple twists of black pepper
• third of a cup olive oil
• 4 spatchcock
• 8 bamboo skewers

Method

Put garlic, rosemary, salt, pepper in a mortar and pestle – crush to extract the oils from the rosemary and make a garlic, rosemary paste.  Add olive oil and stir through.

Rub the paste over the spatchcock.  Lay the spatchcok flat and fold the skin flaps over and run a skewer through both wings and another through both thighs to hold together. Grill on bbq, breast side down first, for about 10 minutes a side.  

Spatchcock are ideal for bbqs as they are an even thickness so the breast and the htighs will cook at the same time.  

Remove and serve.