Grilled Spatchcocked Chicken

This recipe for grilled spatchcocked chicken is from Cookery School at Little Portland Street. This recipe is suitable for four people.

2 small grilling chickens - slit down the back and flattened ie spatchcocked

INGREDIENTS FOR RUB

1 teaspoon freshly ground pepper 2 teaspoons salt
2 teaspoons sugar 1 teaspoon ground ginger
1 teaspoon paprika 1 teaspoon mustard
½ teaspoon curry powder 4 tablespoons olive oil

METHOD

Rub the dry ingredients into the poussin. Place in a baking dish and drizzle with olive oil.

Place the poussin in an oven preheated to 400ºF/200ºC and bake for 30 minutes to ensure that they have started to cook well. Then remove from oven and cover well with basting sauce.

INGREDIENTS FOR BASTING SAUCE

2 tablespoons olive oil 2 tablespoons soya/teriyaki sauce
2 tablespoons tomato sauce 1 tablespoon Worcester sauce
2 tablespoons apple juice concentrate dash of chilli oil
1 tablespoon vinegar

METHOD

Now place back in the oven and continue to cook for another 20 minutes ie 10 minutes on each side until the poussin are well browned and well cooked ie no blood runs when thigh is pricked. It is very important to ensure that chicken is very well cooked.

The basting sauce may become thickened whilst baking. If this happens, add a small cupful of water and mix well.

Remove the poussin from the grilling dish and serve with a savoury rice.