Ingredients
- 4 x 500g spatchcocks
- 2-3 small red chillies, finely chopped (or to taste)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp chopped oregano
- 3 tbsp lime juice
- Salt flakes
- Cracked black pepper
- 2 limes, halved
Method
Halve spatchcocks using poultry shears or a sharp knife by cutting down either side of the backbone and removing it. Flatten each half slightly with the heel of your hand.
Combine chillies, olive oil, garlic, oregano and lime juice in a small bowl and season with salt flakes and cracked black pepper. Place spatchcocks in a large shallow dish and pour half the lime mixture over and turn to coat. Rest in the fridge for at least 30 minutes. Preheat a barbecue or chargrill pan over medium heat and cook spatchcocks, skin-side down, for eight to 10 minutes or until lightly charred. Turn and cook for a further six to nine minutes or until just cooked through. Meanwhile, grill lime halves for one to two minutes, until caramelised. To serve, place spatchcocks on plates, spoon over remaining chilli-lime mixture and serve with lime wedges and stir-fried greens.
