Sufra Dayma:

Barbecued Spatchcocks (Baby Chicken)

By Moushira Abdel-Malek

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Ingredients:

4 x 500 gms. spatchcocks (baby chicken)
5 medium sized lemons
1 tbsp. finely chopped fresh thyme or oregano
2 tbsp. onion juice
1 tsp. crushed garlic
1/4 cup olive oil
Salt + sweet paprika + 1 tbsp. cracked pepper

Method:

With breast-side down, cut along backbone of each spatchcock. Wash and clean thoroughly, then allow to drain. Finely grate lemon rind. Squeeze juice from each lemon. Combine both together with thyme, onion juice, garlic, pepper, oil, salt and paprika; all in a large refrigerator container. Add spatchcocks, turning to coat well into mixture, allowing some marinade between skin and flesh. Cover and refrigerate for over-night. Drain spatchcocks from marinade, reserving it aside. Barbecue, grill or char- grill spatchcocks. Brown, cooking through, on both sides, brushing with reserved marinade several times. Serve with barbecued vegetables and "tehine" dip.