Thai Lime Spatchcocks Recipe
Ingredients
| Pousson | 4 Small | |
| Marinade | ||
| Lime juice | 3 Tablespoon | |
| Coriander | 2 Tablespoon, chopped | |
| 1 cup / 250 ml / 8 fl oz coconut milk | ||
| Red chilli | 1 , chopped | |
| 2 tablespoons honey freshly ground black pepper | ||
Directions
1. Cut spatchcocks (poussins) down middle of backs and flatten. Thread a skewer through wings and a skewer through legs of each spatchcock.
2. To make marinade, place lime juice, coriander, coconut milk, chilli, honey, and black pepper to taste in a large baking dish. Mix to combine. Place spatchcocks flesh side down in marinade. Cover and refrigerate for 4 hours or overnight.
3. Cook on a hot barbecue or under a hot grill, basting frequently with marinade. Cook 15 minutes each side, or until tender and cooked through.
2. To make marinade, place lime juice, coriander, coconut milk, chilli, honey, and black pepper to taste in a large baking dish. Mix to combine. Place spatchcocks flesh side down in marinade. Cover and refrigerate for 4 hours or overnight.
3. Cook on a hot barbecue or under a hot grill, basting frequently with marinade. Cook 15 minutes each side, or until tender and cooked through.
Chef
