char-grilled lemongrass and mint spatchcocks
with zucchini noodles
- 4 cups mint leaves, plus extra to serve
- 8 thai lime leaves
- 2 long green chillies, thinly sliced, plus extra to serve
- ¼ cup (60ml) fish sauce
- 2 tablespoons brown sugar
- ⅓ cup (80ml) extra virgin olive oil
- 2 stalks lemongrass, thinly sliced
- 4 x 500g spatchcocks (baby chickens), butterflied
- sea salt and cracked black pepper
- 3 zucchini (courgettes), thinly sliced lengthways using a spiraliser or julienne peeler
- lime wedges, to serve
- Place the mint leaves, lime leaves, chilli, fish sauce, sugar and oil in a food processor and process until finely chopped. Remove half the mixture and set aside.
- Add the lemongrass to the food processor and process until finely chopped. Place the lemongrass mixture in a large bowl. Add the spatchcocks, salt and pepper, and toss well to coat. Set aside for 10 minutes to marinate.
- While the spatchcocks are marinating, preheat the barbecue (or char-grill pan) to medium. Thread skewers through the spatchcocks and place on the barbecue, breast-side up.
- Cover with a lid (or a metal bowl, if using a char-grill plate) and cook for 12–14 minutes or until dark golden brown on the bottom. Turn, cover, and cook for a further 5–6 minutes or until dark golden brown and cooked through.
- Serve with the zucchini noodles, extra mint and chilli, reserved mint dressing and lime wedges. Serves 4.
© DONNA HAY GROUP
