Special spatchcock chicken
- 2 small Butcher’s Selection Chickens, 1.1kg each
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 2cm piece fresh root ginger, peeled and grated
- 2 tbsp sunflower oil
- 3 tbsp Amoy Reduced Salt Soy Sauce
- 1 clove garlic, crushed
- 3 tbsp clear honey
Put the chicken breast-side down on a board, with the tail end towards you. Using kitchen scissors, cut along both sides of the backbone and through the ribs. Remove the back bone and discard.
Turn the chicken over so the breast is on top, flatten it with your palm. It should be the same thickness all over, so it cooks evenly. If it's not, make cuts in the thicker flesh.
Push 2 metal skewers diagonally through the thigh, breast and wing of each chicken, then put it in a non-metallic dish. Mix the lemon juice, vinegar, ginger, sunflower oil, soy sauce, garlic and honey, then brush over the chicken. Cover with cling film and refrigerate for 1-3 hours, basting with the marinade occasionally.
Lift out and cook on the barbecue for 15-20 minutes, until golden and slightly charred. Turn over and cook for 20-25 minutes or until the meat is cooked through and firm.
To test if the chicken is cooked, pierce the flesh in the thickest part - if the juices run clear it's ready. If the juices are pink, cook for another 10-15 minutes, then check again.
Alternatively, cook in a pre-heated oven at 190C/170C Fan/Gas 5 for 40 minutes, then finish on the barbecue for 5 minutes on each side.
Put on a serving platter, cover with foil and leave for 10 minutes. Cut in half to serve.