Chargrilled Spatchcock Chickens With Mashed Carrots And Rutabaga

• 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

1. Place chicken in a large bowl. Combine remaining ingredients then pour over chicken. Cover and chill for 1 hour.
2. 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.
3. 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.

whole chickens, soy sauce, sugar, sweet chili sauce, red soy bean, sesame oil, fish sauce, clove garlic, stirfried baby bok choy, carrots, carrots, butter

Taken from recipes-plus.com/api/v2.0/recipes/32878 (may not work)