Spatchcocking
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Remove the wing tips of each hen with a pair of poultry shears
2
Cut along each side of the backbone and remove it
3
Place a hen breast side up on a cutting board
4
Flatten hen with the palm of your hand to break the breastbone and collapse the hen
5
Make a small incision between each leg and bottom end of the breastbone and pass through the ends of legs to hold them in place
6
Thread 1 (8-inch) skewer through the wings of each hen and another through the legs to hold the birds flat
7
Repeat with remaining hen
8
Place hens in a shallow container
9
Pour over the marinade, and sprinkle with cilantro
10
Marinate the hens at least 6 hours or overnight
11
Prepare a charcoal or gas grill, arranging coals for indirect cooking
12
The coals should be moderately hot
13
Remove the hens from the marinade; discard marinade
14
Grill until the juices run clear when pierced with a fork and an instant read thermometer registers 180 degrees F when inserted into the thickest part, 15 to 20 minutes per side
15
Combine all ingredients, and place in a clean 2-quart jar
16
Store covered in the refrigerator for up to 2 weeks
17
Shake well before using
18
This marinade works well with seafood, poultry, or steamed vegetables
19
Yield: 1 1/2 quarts