12th December 2013

Squashed chicken on the grill with sambal

By MaitreMarcel

I like chicken and I like to use the grill, but without a rotating spit it is hard to get the bird cooked evenly.
As with the spatchcock recipe of August , I removed the spine from the bird and flattened it between two chopping boards before inserting two skewers to keep the legs and wings in position.

This way the package fits in a grill wire mesh and can be easily turned above the heat. I grilled the chicken for 30 minutes, then basted it with a mixture of sambal (Indonesian chilly sauce), soy sauce and lemon juice, and put it in a pre-heated oven to finish cooking without blackening the sauce too much.