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| Spatchcocks Alla Diavola |
Serves 4
Spatchcocks Alla
Diavola ingredients: 200ml vinegar. 100ml extra virgin olive oil. 3-4 small red
chilies, sliced. 1/2 lemon, thinly sliced. 2-3 garlic cloves (skin on),
bruised. 2-3 thyme springs. 2-3 rosemary sprigs. 4 spatchcocks, butter flied,
wing tips removed (ask your butcher to do this)
Spatchcocks Alla
Diavola recipe: Combine all ingredients in a large bowl, turning to coat
spatchcocks in marinade, and season. Cover with plastic wrap and place in
fridge for 3-4 hours to marinate. Preheat oven to 200C. Place spatchcocks and
marinade in a roasting pan and bake for 45-50 minutes or until cooked through.
Preheat a grill to high, then grill the spatchcocks for 5 minutes or until
browned on top. Serve immediately
