Spatchcocked orange and coriander chicken – perfect for a summer barbecue!
I blended a large bunch of fresh coriander with the juice of a lemon and half a preserved orange. I tucked half of this under the skin of the chicken and let it rest for an hour before grilling it on the barbecue. I poured over the remaining paste just before serving. We had this with an array of veg from our allotment and you can read the full bbq post here.
The chicken took about an hour to cook and whilst finishing off our meal we added some coals for the peach pud. Happy summer everyone!
- an organic chicken
- half a preserved orange (or lemon)
- lemon juice
- large bunch of coriander