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Place chicken breast side down onto a cutting board.
Take a sharp knife or pair of kitchen shears and cut down the side of the spine from the parsons nose to the neck and repeat on the other side.
Be careful to not remove too much flesh at this time.
Remove the inner cavity of the chicken.
Flatten the chicken tucking the wings on top.
Push a skewer through starting at the wingbone and going right through the breast joining up the thigh and leg with the skewer.
Score the chicken flesh with a sharp knife and brush liberally with the marinade.
Put the chicken onto a hot grill.
Brush with marinade regularly.
The chicken will take around ten to fifteen minutes to cook.
Remove from grill and serve sprinkled liberally with finely chopped chervil.
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