• Home
  • Summer
  • CHILLI AND LIME MARINATED SPATCHCOCK (GAME HEN)

CHILLI AND LIME MARINATED SPATCHCOCK (GAME HEN)

CHILLI AND LIME MARINATED SPATCHCOCK (GAME HEN)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
whole spatchcock ask for tunnel or flat boned (the breast carcass has been removed and only the bones are left in the wings and legs)
6 clove garlic
4 limes
3 small birds eye chillis
1 bunch coriander
extra virgin olive oil
sea salt flakes
pepper grinder
Features:
  • Gluten Free
  • Serves 4
  • Medium

Ingredients

Directions

Share

I don’t know why people don’t use spatchcock more often. You know how people always fight over the best part of the chicken, for some it’s the breast others the thigh or wing. Well hey, if you use spatchcock everyone can have a whole or half a bird, so there’s no more feeling ripped off.

On top of that a spatchcock has a lot more flavour and moistness, ok it may not be the most easy eating meat but a little knife and fork work is definitely worth the extra taste, especially when the alternative these days is hormone fed boneless, skinless, flavourless cardboard chicken breast. This dish is great in summer with a nice crisp white wine and a leafy green salad as a first course, or as a main with a creamy risotto.

    1. Cut the spatchcock into quarters and arrange as flat as possible in the marinating dish.
    2. Peel the garlic and slice each clove lengthwise, and scatter over the Spatchcock quarters.
    3. Slice the chillies into 4 or 5 pieces on the angle and scatter over the Spatchcock.
    4. Cut 3 of the limes into halves and squeeze the juice over the Spatchcock, and scatter the juiced halves over as well.
    5. Season the meat with some sea salt and freshly cracked black pepper.
    6. Pour olive oil into the corner of the dish as to minimize disturbing the marinade and pour until the meat is covered in the oil.

Chilli and Lime Marinated Spatchcock_step1_6

  1. Let marinate for at least 24 hours and as much as 48 hours.
  2. When ready to cook, remove the meat from the marinade and let sit in a strainer for a few minutes.
  3. Meanwhile preheat oven to 180 degrees (350 fahrenheit).
  4. Place a fry pan on high heat and add a touch of the marinade oil to the pan.
  5. Season the quarters once again with a touch of sea salt and freshly cracked black pepper. Brown quarters in the pan and once they’re nicely coloured transfer to the oven tray to finish the cooking process in the oven, (approx 8-14 minutes).
  6. While the meat cooks in the oven, roughly chop the coriander leaves (cilantro).
  7. Once the meat is cooked (check where the wing bone meets the breast meat), squeeze the last lime over the Spatchcock quarters, sprinkle with the chopped coriander and serve.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
CHILLI CON CARNE
next
CHILLED APPLE AND ORANGE CRUMBLE WITH FRESH STRAWBERRY JELLY AND CUSTARD
previous
CHILLI CON CARNE
next
CHILLED APPLE AND ORANGE CRUMBLE WITH FRESH STRAWBERRY JELLY AND CUSTARD

Add Your Comment