Recipes
Spatchcock chicken with Cointreau and clementines
A luscious orangy, herby marinade adds zesty flavour to this griddled whole chicken
A luscious orangy, herby marinade adds zesty flavour to this griddled whole chicken
(10 votes)
Cook: 1 Hour 20 Mins
Serves: 6
Price: £1.32 per serving
Nutritional Information
Each 196g serving contains
Energy
1009kj
241kcal
1009kj
241kcal
12%
Fat
7.1g
7.1g
Med
10%
10%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
2.5g
2.5g
Low
3%
3%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
515kj/123kcal
Typical energy values per 100g:
515kj/123kcal
Ingredients
1 Butcher's Selection Whole Free Range Chicken (typically 1.5kg)
3tbsp Cointreau (or Fanta Orange Zero, if you're cooking for kids)
Zest and juice of 2 clementines, plus extra clementine halves, to serve
1tsp ground cumin
Few sprigs thyme, leaves picked
3 cloves garlic, crushed
85g bag watercress
2tbsp flaked almonds
Method
1
Put the chicken breast-side down on a chopping board. Cut along either side of the backbone with kitchen scissors, remove the bone and score the skin and flesh with a knife.
2
Mix the Cointreau, clementine zest and juice, cumin, thyme and garlic, and season with black pepper. Rub over the chicken and leave to marinate in the fridge for 20 mins.
3
Preheat the barbecue to medium or the oven to 200C/180C Fan/Gas 6.
4
Cook the chicken skin-side down on the barbecue for 20 mins until crisp. Turn over and cook on the other side for 20 mins, or until cooked through. Alternatively, put in a roasting tin and cook in the oven for 50 mins, or until cooked through.
5
Barbecue the clementine halves for 2 mins, or add to the roasting tin for the last 15 mins of cooking.
6
Move the chicken to a plate, cover with foil and rest for 20 mins.
7
Serve with the roasted clementine halves, watercress and almonds.