There’s no better way to look forward to a long weekend of relaxation than to get the barbecue grill out and create some magic and foodie memories with it. This herby spatchcock chicken came about by using some leftover herbs I had available in my fridge. The result was just amazing and it was so easy to make too. I also found that the marinade worked well with chicken, meat, or fish. Do give it a try.
Herby Spatchcock Chicken
- 1 Medium size chicken spatchcocked
- 100 g Fresh Ginger
- 1 small red onion
- 6 Fresh Garlic gloves
- 1/2 tbsp Cumin powder
- 1/2 tbsp Powder ( or Cayenne chilli powder)
- 2 tbsp AVK Ghanaian 10 spice blend
- 1 tbsp Turmeric
- 2 tbsp Olive Oil
- Handful of fresh coriander leaves
- 8 leaves of fresh mint leaves.
- Salt to taste
Spatchcock the chicken by removing the backbone.
Blend all the spices and herbs with the oil. Don’t add any water. Just use extra oil if needed. Add salt to taste. Take 3 tablespoons of the seasoning and set aside.
Sprinkle chicken with a bit of salt, then rub the blended seasoning into the skin of the chicken.
Season overnight in the fridge. When ready to cook, remove from the fridge and let it come to room temperature.
Preheat oven to 200 degrees Celsius. Place chicken on a wire rack placed in an oven tray. Oven cook until it starts to brown
Remove and drain the dripping oil into the reserved seasoning. Baste the chicken with some of the reserved seasonings.
Put chicken back into the oven and let it brown nicely on one side. Turn the chicken on the other side and repeat step 5.
When thoroughly cooked, remove and let the chicken rest with the breast side down.
Brush chicken with more fresh seasoning and serve.