Spatchcock-chicken-with-cointreau

Spatchcock chicken with Cointreau and clementines

A luscious orangy, herby marinade adds zesty flavour to this griddled whole chicken

By , 03 May 2018

(5 votes)

Spatchcock chicken with Cointreau and clementines
  • 1 Hour 20 Mins
  • Serves: 6
  • Price: £1.32 per serving
Nutritional Info
Each 196g serving contains
  • Energy

    1009KJ

    241KCAL

    12%
  • Fat

    7.1g

    med

    10%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    2.5g

    low

    3%
  • Salt

    0.33g

    low

    6%
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
Ingredients
  • 1 Butcher's Selection Whole Free Range Chicken (typically 1.5kg)
  • 3tbsp Cointreau (or Fanta Orange Zero, if you're cooking for kids)
  • Zest and juice of 2 clementines, plus extra clementine halves, to serve
  • 1tsp ground cumin
  • Few sprigs thyme, leaves picked
  • 3 cloves garlic, crushed
  • 85g bag watercress
  • 2tbsp flaked almonds
Method
  • Put the chicken breast-side down on a chopping board. Cut along either side of the backbone with kitchen scissors, remove the bone and score the skin and flesh with a knife.

  • Mix the Cointreau, clementine zest and juice, cumin, thyme and garlic, and season with black pepper. Rub over the chicken and leave to marinate in the fridge for 20 mins.

  • Preheat the barbecue to medium or the oven to 200C/180C Fan/Gas 6.

  • Cook the chicken skin-side down on the barbecue for 20 mins until crisp. Turn over and cook on the other side for 20 mins, or until cooked through. Alternatively, put in a roasting tin and cook in the oven for 50 mins, or until cooked through.

  • Barbecue the clementine halves for 2 mins, or add to the roasting tin for the last 15 mins of cooking.

  • Move the chicken to a plate, cover with foil and rest for 20 mins.

  • Serve with the roasted clementine halves, watercress and almonds.