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Spatchcock with orange, herb & chilli marinade
Spatchcock with orange, herb & chilli marinade
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1 large red onion, roughly chopped
  • 40.00 ml chopped drained bottled jalapno chillies (Sandhurst brand)
  • 20.00 ml fresh oregano leaves
  • 2 garlic cloves, quartered
  • 2.50 gm ground cumin
  • 0.60 gm salt
  • Freshly ground black pepper
  • 250ml (1 cup) fresh orange juice
  • 3 500g spatchcocks, washed inside and out, cut in half
Instructions:
  • Combine onion, chillies, oregano, garlic, cumin, salt, and pepper in a food processor. Pulse until onion is finely chopped. Pour in orange juice and pulse for 30 seconds.
  • Thoroughly dry spatchcock halves and place in a large bowl. Pour the flavorful orange marinade over them. Cover and refrigerate overnight for a delicious marination process, remembering to turn occasionally.
  • 1. Preheat oven to 200°C and place a wire rack over a large shallow roasting pan. 2. Arrange spatchcock halves, skin-side up, on the wire rack and spoon over some of the marinade. 3. Roast in the preheated oven for 35 minutes or until golden brown and the juices run clear when the thighs are pierced with a skewer. If needed, cover with foil to prevent browning. 4. Meanwhile, transfer the remaining marinade to a saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 5 minutes. Keep warm until serving.
  • Place the spatchcock on a decorative platter, lightly cover with foil, and allow it to rest for 10 minutes. Drizzle some of the flavorful cooked marinade over the spatchcock before serving promptly.

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