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Lemon and garlic grilled spatchcocks
Lemon and garlic grilled spatchcocks
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Prep Time:
385 minutes
Cook Time:
40 minutes
Total Time:
425 minutes
Ingredients:
  • 4 (size 5 or 6) spatchcocks, halved lengthways
  • reduced-fat tzatziki dip, to serve
  • rocket leaves, to serve
  • lemon wedges, to serve
  • 2 large lemons, juiced
  • 62.50 ml fresh flat-leaf parsley, chopped
  • 36.40 gm olive oil
Instructions:
  • Submerge the skewers in water and let them soak for 15 minutes.
  • Skewer each spatchcock half with 2 skewers and arrange them beautifully in a large, shallow ceramic dish.
  • Prepare the marinade by whisking all ingredients in a jug, then season with salt and pepper. Pour the marinade over the spatchcocks, ensuring they are well coated. Cover and refrigerate for 4 hours or overnight for best results.
  • Prepare the barbecue grill by greasing and preheating it on medium heat. Grill the spatchcocks, turning them occasionally and brushing them with marinade, for 30 to 40 minutes until fully cooked. Serve alongside tzatziki, rocket, and lemon wedges.

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