Thai Style Spatchcocked Chicken

Spatchcocked Chicken with Peanut Marinade

1 chicken Spatacocked by the butcher

Marinade
150g ginger
8 garlic cloves
100g fresh turmeric
1 bunch coriander
150g palm sugar / coconut sugar
100ml soy
50ml fish sauce
50ml water

Peel and chop ginger, turmeric and garlic
Blitz until coarse with coriander
Warm sugar and water then mix with soy and fish sauce
Combine both parts of marinade and coat & rub the chicken
Leave in a sealed container in the fridge for 4+ hours

Important tip

When cooking over the bbq let the fire settle right down until it’s around 150/200 with the lid closed

Cook slowly skin side down until golden brown with some slight char
Then turn and bring up to 75*C

Peanut relish
200g peanuts
6 cloves garlic
2 whole large dried chilli
150ml fish sauce
2 limes
1/2 bunch coriander
2 shallots

Toast peanuts & chilli in a pan over the fire
When browned blitz to a coarse powder
Chop garlic and shallot roughly and pound in a mortar and pestle

Combine fish sauce & lime juice with a little veg oil then ad to the mix

Serve with fresh lime wedges straight from the BBQ