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Chargrilled spatchcock
(Char grillé en crapaudine)

Ingredients:

2 butterflied spatchcock
12 garlic cloves (finely chopped)
100ml lemon juice + zests

100ml olive oil
Salt & pepper 

  Method

1) In a bowl mix together the garlic, olive oil, lemon juice and zests and salt and pepper.
2) Place the spatchcock in a shallow tray and pour the marinade over, reserve into the fridge for a minimum of 2 hours
3) When ready to cook, Drain the birds and cook on the chargrill on medium heat for about 25 minutes, flipping from side to side every now and then.