Mary Berry Spatchcock Chicken Marinade Recipes

GREEK SPATCHCOCKED CHICKEN

Steps:

• 1. Working on a large cutting board, use kitchen shears or scissors to spatchcock the chicken (see below instructions). Place the flattened chicken skin-side up in a wide baking dish large enough to accommodate it with a little room on all sides. 2. Combine 120ml/½ cup of the olive oil, 120ml/½ cup of the wine, 60ml/ ¼ cup of the lemon juice, the mint, oregano, salt, garlic, and bay leaves in a blender and purée until smooth. Pour the sauce over the chicken, turning to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight. 3. When ready to cook the chicken, preheat the oven to 220°C (425°F/ gas 7). 4. Place the potato wedges on a rimmed baking sheet and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper, toss to coat, then arrange them in an even layer, clustered together in the center of the baking sheet. 5. Uncover the chicken and remove it from the marinade, letting the excess drip back into the baking dish; reserve the marinade. Lay the chicken skin-side up on top of the potatoes. Roast until golden brown and crisp and an instant-read thermometer inserted into the breast meat registers 71°C (160°F), 55 minutes to 1 hour. 6. Meanwhile, pour the marinade into a small saucepan and bring to a boil over high heat. Cook, stirring, until slightly thickened, 6 to 8 minutes. Remove the pan from the heat and pour the sauce through a fine-mesh strainer into a medium bowl. 7. Transfer the chicken to a cutting board and let rest for 15 minutes. 8. Scrape the hot potatoes into a serving bowl and pour over the sauce and the remaining 1 tablespoon wine and lemon juice. Toss to coat and let stand to soak in the sauce. 9. Cut the chicken into quarters, transfer to a serving platter, and sprinkle with the parsley and sea salt. Serve hot, with the roasted potatoes alongside. How to spatchcock a chicken: Spatchcocking is the act of flattening a whole chicken, which makes it perfect for the barbecue or for roasting in half the normal time. It also exposes more of that marinade-soaked skin, which will crisp up nicely when roasted. 1. To spatchcock, turn your chicken breast-side down. 2. Cut along one side of the backbone with sharp kitchen shears or scissors. 3. Cut along the opposite side to free the backbone. 4. Remove the backbone and discard or save for stock. 5. Flip the chicken back over and flatten the breastbone with the heel of your hand (yep, you'll hear it crack). 6. After that it's ready, steady, go!

SPATCHCOCK BARBECUE CHICKEN

Steps:

• Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
• To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
• Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

SPICE-RUBBED SPATCHCOCKED CHICKEN

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.