Chargrilled Spatchcock Chickens With Mashed Carrots And Rutabaga - cooking recipe

Ingredients

2 None whole chickens, spatchcocked, halved
1/3 cup soy sauce
1/3 cup grated palm sugar (or brown sugar)
2 tbsp sweet chili sauce
2 None limes, zeste and juiced
1 tbsp red soy bean paste or miso paste
1 tbsp sesame oil
1 tsp fish sauce
1 clove garlic, minced
None None stir-fried baby bok choy, to serve
-1 None Mashed Carrots and Rutabaga
3 None carrots, peeled, chopped
1 None large rutabaga, peeled, chopped
4 1/2 tbsp butter, chopped

Preparation

Place chicken in a large bowl. Combine remaining ingredients then pour over chicken. Cover and chill for 1 hour.
Meanwhile, to make the mashed carrots and rutabaga, place carrot and rutabaga in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 mins, until tender. Drain then mash with butter. Season to taste.
Preheat grill. Remove chickens from marinade, draining off excess. Grill for 8-10 mins per side, or until cooked through. Serve on a bed of mashed carrots and rutabaga along with bok choy.