Grilled Baby Chicken Cajun Style

"Adapted a bit from the RD Cookbook. Borrowed this book many times from my mum and used the recipes but have never stored them as my kitchen shelves cannot take anymore cookbooks ;) So now storing them on Zaar for posterity so brought it specially from mum for the purpose. Feel like I am distributing treasures. A good feeling :) Cook time does not include marination time."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cut each bird along the backbone and remove the backbones of each.
  • (the birds are'spatchcocked' is the term) Lay the birds on a hard surface and put pressure on the breastbone to flatten them Loosen the skin from the flesh but do not tear it right from the breast till the thighs.
  • Put all the stuffing ingredients in a blender (except the oil and salt) and puree Keeping the motor running on low slowly mix in the oil till well blended.
  • Add the salt to taste, Spread the stuffing (a 1/4 for each bird) evenly between the skin and flesh of each bird.
  • Refrigerate for 4 to 24 hours.
  • Grill under low heat for 30 mins.
  • Garnish with the lemon wedges and serve.

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RECIPE SUBMITTED BY

<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
 
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