Recipe: Marinated spatchcocks & Peruvian Aji Verdi

4.3-5 9

How to Make:

To make marinade, combine wine, vinegar, garlic, cumin and paprika in a large bowl. Season with salt and pepper.
To butterfly spatchcocks, using a knife or poultry shears, cut down either side of the backbones and discard. Coat spatchcocks in marinade, cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
Meanwhile, to make aji verdi, trim roots and 10cm from coriander stems and discard. Puree the remaining coriander and ingredients with 1/2 teaspoon salt in a food processor. Set aside until needed or in an airtight container in the fridge for up to 3 days. Makes 1 1/4 cups.
Preheat a barbecue to low–medium. Brush spatchcocks with oil and cook, skin-side down, for 7 minutes. Turn over and cook for a further 7 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes.
Serve spatchcocks with sauce and fries.

Time for preparing:

15 min.

Servings: