4x 500g spatchcocks
1 medium lime
60ml olive oil
1 tablespoon finely chopped fresh thyme
1 tablespoon cracked black pepper
2 cloves garlic, crushed

Place spatchcocks, breast-side down, on board Cut along both sides of backbone, discard bones. Rinse spatchcocks pat dry with absorbent paper.
Grate ring of lime finely, squeeze juice from lime. Combine oil, thyme, pepper, garlic rind and juice in large dish add spatchcocks; turn to coat in oil mixture. Cover; stand 10 minutes.
Drain spatchcocks from marinade, reserve marinade. Barbecue or grill spatchcocks, until browned both sides and cooked through, brushing with reserved marinade several times during cooking.
Serve with barbecued eggplant and zucchini, if desired.
Note: Spatchcocks are baby chickens usually weighing between 450-600g a bird.