Spatchcocked Birds Recipe

Name: Spatchcocked Birds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spatchcocked or butterflied chicken; 2 tablespoons black peppercorns, lightly crushed in mortar and pestle; Generous 1/3 cup olive oil (not extra-virgin); 2 cloves garlic, peeled and bruised; Maldon or other sea salt; Handful fresh parsley leaves, chopped; 2 spatchcocked or butterflied poussins or Cornish game hens; 2 limes, juiced; 2 tablespoons coriander seeds; Generous 1/3 cup peanut or vegetable oil; Good grinding black pepper; Maldon or other sea salt; 1 bunch fresh cilantro, leaves chopped; 4 spatchcocked or butterflied quails; 1 bunch scallions, finely sliced; Generous 1/3 cup vegetable oil; Dash toasted sesame oil; 3/4 -inch chunk fresh ginger, unpeeled and roughly chopped; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; Maldon or other sea salt; 1 bunch fresh cilantro, leaves chopped

Servings: persons

1 spatchcocked or butterflied chicken
2 tablespoons black peppercorns, lightly crushed in mortar and pestle
Generous 1/3 cup olive oil (not extra-virgin)
2 cloves garlic, peeled and bruised
Maldon or other sea salt
Handful fresh parsley leaves, chopped
2 spatchcocked or butterflied poussins or Cornish game hens
2 limes, juiced
2 tablespoons coriander seeds
Generous 1/3 cup peanut or vegetable oil
Good grinding black pepper
Maldon or other sea salt
1 bunch fresh cilantro, leaves chopped
4 spatchcocked or butterflied quails
1 bunch scallions, finely sliced
Generous 1/3 cup vegetable oil
Dash toasted sesame oil
3/4 -inch chunk fresh ginger, unpeeled and roughly chopped
1 tablespoon rice vinegar
1 tablespoon soy sauce
Maldon or other sea salt
1 bunch fresh cilantro, leaves chopped

1
Set each bird in their respective marinade in a dish into which they fit snugly, cover with plastic wrap and leave in the refrigerator, preferably overnight or for 24 hours, though even a couple of hours would have an effect.
2
When the grill is good and hot, lift the birds out of their marinade and cook until the flesh has lost all raw pinkness but is still tender within and the skin is crisp and burnished and blistered.
3
It's hard to be precise about times, since grills differ even more than ovens do, but on my grill - a gas-fired Outdoor Chef, which I love to distraction and, since it has a lid, I use even in the winter rain - the chicken takes about 35 minutes, the Cornish hens 15 and the quail about 7.
4
Along with sea salt, sprinkle freshly chopped parsley over the chicken and cilantro over the hens and quail, or use whatever herb seems right for the marinades you've concocted.

1165

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 spatchcocked or butterflied chicken, 2 tablespoons black peppercorns, lightly crushed in mortar and pestle, Generous 1/3 cup olive oil (not extra-virgin), 2 cloves garlic, peeled and bruised, and more.

Yes, Spatchcocked Birds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spatchcocked Birds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions