Ingredients (Serves 4)
For the spatchcocked chicken
- 1 tbsp extra virgin olive oil
- Grated zest and juice of 1 lemon
- 4 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp brown or muscavado sugar
- 2 tsp mixed dried rosemary, sage, thyme, dill and fennel
- 2 tsp coarse sea salt
- 2 tsp crushed black peppercorns
- 4 spatchcocked small chickens or poussins
For the raita
- 6 cloves garlic, peeled and finely chopped
- 4-5 jalapeno chillies, finely chopped
- Sea salt to taste
- 1 standard pot plain yoghurt
- Juice and pulp of 1 lime
- 1⁄2 small cucumber, finely diced
- Generous handful fresh coriander leaves, finely chopped
- McCoy’s Specials Cool Ranch Tortillas as an accompaniment
Mix together the olive oil, lemon juice, crushed garlic, paprika, sugar and half of the herbs and set aside. Next mix together the sea salt and crushed black peppercorns with the remaining herbs and lemon zest. Set aside.
If not already pre-done, skewer each poussin crossways from breast to opposite thigh in both directions. Coat both sides of each poussin with the oil marinade and leave for at least 1 hour.
When ready to barbecue, sprinkle the herb and lemon zest mix over the upper side of the poussin. Cook over hot barbecue coals, skin side down, for 15 minutes, then turn and cook on the other side for 10 minutes or until the thigh juices run clear when speared with the point of a sharp knife.
Meanwhile, make the raita. Mix the garlic, chillies and sea salt into the yoghurt with the lime juice and pulp then gently mix in the diced cucumber and chopped coriander.
Put in the fridge until chilled, then serve immediately alongside the spatchcocked chicken, accompanied with Cool Ranch Tortillas.