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Spatchcock, coconut, lemon

Spatchcock, Coconut, Lemon & Quinoa..

An extra special grilled Spatchcock dish that is almost entirely made in 1 pot. This recipe uses Australian cup measurements
Course Chicken, Main Course
Cuisine Asian
Servings 4


  • 2 whole spatchcocks de-backboned flattened separate the legs by cutting them off and cut the breasts down the middle so you end up with 8 pieces
  • 40 ml olive oil
  • 2 Tablespoons ginger grated
  • 2 cloves of garlic
  • 125 ml lemon juice squeezed 1/2 cup
  • 250 ml coconut milk 1 cup
  • 40 ml palm sugar syrup or maple syrup
  • 40 ml fish sauce 2 Tablespoon
  • 300 gm Quinoa cooked cold or warm


  • 6 whole snowpeas julienned
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/2 bunch chives cut matchstick size
  • 1/2 whole chilli sliced deseeded
  • 100 gm carrot grated or thin sliced
  • 1 in small cucumber Lebanese cutribbons

Coconut dressing

  • 80 ml coconut milk or cream (4 tablespoons)
  • 20 ml fish sauce 1 tablespoon
  • 20 ml palm sugar syrup or maple syrup-1 Tablespoon
  • 50 ml lemon juice 1/2 lemon


  • De-bone the Spatchcock by cutting down each side of the backbone and removing it.
  • Put the Spatchcocks into a bowl and add the ginger, garlic, oil, fish sauce and lemon juice. Leave to marinate for as long as you have. Even 10 minutes is fine.
  • Bring a pot of water to the boil and cook the Quinoa (or use pre-cooked Quinoa)
  • Meanwhile prepare the salad ingredients. Julienne the snowpeas, and ribbon the cucumber pick the herbs, slice the chilli, grate the carrot and cut the chives. Put these into a bowl and set aside.
  • Heat a grill pan on the stove top or on a BBQ. Take the Spatchcock out of the marinade and reserve.
  • When the grill/pan is very hot, add the Spatchcock skin side down. Let it brown ( a grill will caramelise the skin) turning over and browning the other side. Turn down the heat and pour in the marinade and the coconut milk. Put a lid on the pan or cover with foil and leave for 15 -20 minutes without letting the liquid burn. (if you are doing this on the BBQ transfer the spatchcocks to a high sided dish that can stay on the grill, covered)
  • Put the Quinoa onto a big platter. Sprinkle over the julienned peas, carrot, herbs, cucumber and chilli
  • Take the lid off the Spatchcocks and check they are done by putting a cut into one of the legs. If it is not ready then replace the lid and leave on low another few minutes.
  • Once done put the pieces on top of the salad. You can use the syrup left in the bottom of the pan and add that too . Serve with sliced chillies and lemons
  • Serve the coconut dressing separately