NEW dates added for Soul Saturday ~ Book in today to avoid missing out on Sydney’s best bottomless experience! View dates →

Recipe: Char-Grilled Spatchcock With Smoky Paprika

From the Bopp & Tone Kitchen: Char-Grilled Spatchcock, Smoky Paprika, Oregano, Pepper and Yoghurt 

Applejack‘s Group Executive Chef Jason Roberson shares his deliciously tender char-grilled spatchcock recipe with us, and challenges you to recreate this beauty at home!

The balance between a crispy outer layer and juicy meat on the inside is a masterpiece worth aiming for, and we promise this dish is one to fight for!

Serves 8

Ingredients:

4 whole spatchcocks
200ml natural yoghurt
1 punnet micro coriander
Sea salt for seasoning

Brine
150g fine salt
150g caster sugar
20ml white vinegar
3 litres of water
2 bay leaves picked
2 tablespoons black peppercorns

Marinade
40g smoked paprika
15g cayenne pepper
5g dried oregano leaves
20g brown sugar
60ml olive oil
60ml canola oil
15g peeled garlic cloves

Method:

Prepare the brine: combine all ingredients in a saucepan and bring to the boil. Chill and set aside.

Prepare the spatchcock: with a pair of kitchen shears, cut the backbone from the spatchcocks. Next, turn skin side down splayed out. With a sharp knife cut down the side of the breast bone and remove carefully. Next, cut away the rib cage from the breast.

Place prepared spatchcocks in brine and leave in there to marinate for 4-6 hours.

Prepare the marinade: combine all ingredients into a bowl adding the oils last.

Remove spatchcocks from the brine and rub the marinade into the meat, making sure to cover all areas. Spatchcocks can be marinated overnight and have a shelf life of 3 days in the marinade.

Cooking the spatchcock: place the marinated spatchcock onto a plate and season the skin with sea salt.

Place spatchcocks on a hot grill or BBQ skin side down and don’t touch. The skin will go dark brown because of the marinade. Once the skin has rendered and is crispy (approximately 6 mins) gently turn over making sure not to tear the skin. Cook for another 5 mins on the flesh and then transfer to a plate to rest.

All grills are different so please probe the leg or thigh for the liquid to run clear. If when probed the liquid is pink, cook for another couple of minutes on the flesh side.

To serve: cut the rested spatchcocks down to desired sizes. Serve with a dollop of yoghurt and garnish with the micro coriander. Sprinkle with a small amount of olive oil.

Enjoy!