Thai Lime Spatchcocks
|Spatchcocks||4 Small (Poussins)|
|Lime juice||3 Tablespoon|
|Chopped fresh coriander||2 Tablespoon (Or Cilantro)|
|Coconut milk||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Red chili||1 , chopped|
|Freshly ground black pepper||To Taste|
1. Cut spatchcocks (poussins) down middle of backs and flatten. Thread a skewer through wings and a skewer through legs of each spatchcock.
2. To make marinade, place lime juice, coriander, coconut milk, chilli, honey, and black pepper to taste in a large baking dish. Mix to combine. Place spatchcocks flesh side down in marinade. Cover and refrigerate for 4 hours or overnight.
3. Cook on a hot barbecue or under a hot grill, basting frequently with marinade. Cook 15 minutes each side, or until tender and cooked through.