BBQ Butterflied Spatchcock with Garlic and Lemon

3      spatchcock, butterflied
1/4 cup olive oil
4      lemons, zested and juiced
3     cloves garlic, finely chopped
1     teaspoon cayenne pepper
 1/4 bunch basil, chopped
 1/4 bunch flat leaf parsley, chopped
  salt & pepper
1     Combine the oil, lemon juice, zest, garlic, herbs and cayenne, salt & pepper
2     Marinate the spatchcocks in the mix overnight, turning often
3     Remove the spatchcocks from the marinade and reserve the liquid
4     BBQ using the marinade to baste regularly
5     Garnish with freshly chopped herbs and a squeeze of fresh lemon juice
6     Serve with any remaining marinade as a sauce (add fresh herbs & juice)

Serves 6


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