Sticky vermouth, chilli and garlic roasted spatchcocks
serves
8
Sticky vermouth, chilli and garlic roasted spatchcocks
Take your chicken game to the next level. This recipe serves 8 as part of a larger menu.
Ingredients (9)
- 1 long red chilli, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup (125ml) dry white vermouth
- 4 strips pared lemon zest, plus juice of 1/2 lemon
- 4 x 500g spatchcocks, butterflied, halved (ask your butcher to do this)
- 2 tbs extra virgin olive oil
- 1 bunch oregano
- 1 tbs brown sugar
- 1 tbs sherry vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place chilli, garlic, vermouth, lemon zest and juice and 1 tsp each salt flakes and freshly ground black pepper in a large bowl and stir to combine. Add spatchcock and turn to coat. Cover and chill for 1-2 hours to marinate.
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2.Remove spatchcock from marinade, reserving marinade, and place, skin-side up, on a large, lightly greased baking tray. Drizzle with 1 tbs oil and cook for 45-50 minutes or until golden and cooked through. In the last 5 minutes of cooking time, toss oregano in remaining 1 tbs oil and add to tray to crisp.
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3.Place reserved marinade and brown sugar in a small saucepan over medium heat. Bring to the boil and cook for 8-10 minutes or until reduced and sugar is dissolved. Add vinegar and season.
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4.Drizzle sticky vermouth and chilli sauce over spatchcocks to serve.
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