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Thai Lime Spatchcocks

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Ingredients
  Spatchcocks 4 Small (Poussins)
For marinade
  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
  Honey 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Poultry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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