Sooty Posted July 10, 2022 Share Posted July 10, 2022 Cooked a Spatchcock Chicken today. I was aiming for a lighter Mediterranean style, rather than the sticky, sweeter one I’d done before. I marinated the medium size chicken over-night after liberally rubbing it with a mix of chilli oil, lemon, pepper, garlic, fresh thyme & coriander leaf. I cooked it offset on the Napoleon charcoal kettle with some apple wood chips. Checked after 2 1/2 hours, then gave it 10 mins. skin side down, directly over the coals, then rested it wrapped in foil with another squeeze of lemon & some more coriander. Really pleased with the result - juicy, fragrant & a lovely, light smokey taste. Went great with a Greek salad & a lovely chilled Pinot Grigio. 2 Quote Link to comment Share on other sites More sharing options...
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