Marinated Spatchcocked Chicken
A succulent, spatchcocked whole Yorkshire chicken bathed in your choice of our fresh marinades – select your choice from the drop-down box. Serves 3-4 as a main course.
CHIMICHURRI: Parsley, mint and oregano pepped up with garlic, lemon, red wine vinegar and a hint of chilli.
JERK: A lively blend of fresh spring onions, lime, scotch bonnet and garlic with the essential dose of brown sugar, allspice and dried thyme.
LEMON & HERB: A crowd-pleasing mix of fresh lemon juice and zest, parsley, thyme, rosemary and garlic.
PERI-PERI: All the essentials for a cheeky dinner, including red chilli, red pepper, garlic, lemon, and dried oregano.
SHAWARMA: A warming, fragrant mix of ground coriander, black pepper, cumin, cardamom, cayenne pepper and smoked paprika.
Average weight 1.6 – 1.7Kg.
£26.45
A spatchcocked chicken requires ‘low and slow’ cooking over indirect heat, ideally on a barbecue with a lid. Remove from the packaging and shake off any excess marinade.Get your barbecue going and once the coals are glowing, push them to one side. Place the chicken onto the grill away from the coals and allow it to slowly cook with the lid down for 50-70 minutes – turn regularly to ensure it doesn’t catch and to check the temperature. Probe the thickest part of the breast and thigh; the internal temp needs to read at least 74°C. If it does, remove from the barbeque, cover with foil and allow to rest for 15 minutes before carving.
Alternatively, you can also pop this in the oven at 180C fan for 1 hour 20 minutes or until the internal temperature is again, 74°C.
Peri-peri shown in image.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
