Removing the backbone and flattening the whole bird gives this spatchcock chicken even, faster grilling. Its marinade of just olive oil and spices also makes it a suitable grilled option for a ketogenic diet.
Carefully cut out the backbone with kitchen shears, then press down on the breastbone to flatten the bird.
Rub the chicken well with the olive oil, lemon juice, crushed garlic, thyme, salt and pepper, and marinate in the fridge for at least 2 hours.
Place the chicken skin-side up at the edge of the glowing coals, close the lid and cook over indirect heat for 35 minutes, then flip it skin-side down directly over the coals for the last 5 minutes to crisp it.
When removing the backbone, keep the kitchen shears away from the breastbone, or the bird will not flatten properly.
Tarifte son 5 dakika deri tarafını doğrudan köze çevirin diyor, ben unuttum ve deri tarafı yumuşak kaldı, çıtır olmadı. Ayrıca 35 dakika demişsiniz ama benim mangalımın ateşi güçlüydü, 28. dakikada but kısmı fazla kurumuştu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.