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Marinated spatchcocks & Peruvian Aji Verdi
Marinated spatchcocks & Peruvian Aji Verdi
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Saucy dish bursting with flavors from around the world!
Ingredients:
  • 60ml (1/4 cup) dry white wine
  • 60ml (1/4 cup) white wine vinegar
  • 4 cloves garlic, crushed
  • 15.00 gm cumin
  • 20.00 gm paprika
  • 4 x 500g spatchcocks
  • 45.50 gm olive oil
  • Vegetable fries, to serve (see note)
  • 1 bunch coriander
  • 2 cloves garlic, halved
  • 2 jalapenos, (see note) halved, seeded
  • 2 spring onions, roughly chopped
  • 4 cos lettuce leaves, torn
  • 40.00 ml white wine vinegar
  • 1/2 avocado, chopped
  • 75g (1/4 cup) mayonnaise
Instructions:
  • In a large bowl, mix together wine, vinegar, garlic, cumin, paprika, salt, and pepper to create the marinade.
  • Butterfly the spatchcocks by cutting down either side of the backbones using a knife or poultry shears and discard them. Coat the spatchcocks in marinade, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
  • Prepare the aji verdi by trimming the roots and 10cm from coriander stems and discarding them. Blend the remaining coriander and ingredients with 1/2 teaspoon of salt in a food processor until smooth. Store the mixture in an airtight container in the fridge for up to 3 days or until ready to use. Yield: 1 1/4 cups.
  • Preheat the barbecue to low-medium heat. Brush the spatchcocks with oil and grill them skin-side down for 7 minutes. Flip them over and grill for another 7 minutes or until fully cooked. Let them rest, lightly tented with foil, for 5 minutes before serving.
  • Plate the spatchcocks alongside the sauce and fries for an impressive presentation.

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