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Ingredients
- 1 red onion, chopped
- 6 garlic cloves, chopped
- 3 teaspoons grated lemon zest
- 2 teaspoons chilli flakes
- 1½ teaspoons paprika
- 60 ml (¼ cup) oil
- 60 ml (¼ cup) red wine vinegar
- 4 x 500 g (1 lb 2 oz) spatchcocks (poussin)
- 10 g ( 1/3 cup) chopped flat-leaf (Italian) parsley
- lemon halves
Method
1. Put the onion, garlic, lemon zest, chilli flakes, paprika, oil and vinegar in a food processor and blend them to a smooth paste.
2. Cut each of the spatchcocks down the backbone with sharp kitchen scissors and press down on the breastbone to flatten it out. Score the flesh and brush it with the spice mixture, then put the spatchcocks in a non-metallic dish, cover and refrigerate overnight.
3. Preheat the chargrill plate to low-medium direct heat. Grill the spatchcocks for 10 minutes on each side, or until they are cooked through (test by piercing the thigh with a skewer if the juices run clear, they are ready), then sprinkle with parsley and serve with the lemon halves.
