Butterflied Spatchcock with Dry Rub & Mandarin Olive Oil

A week in advance

To prepare the mandarin oil, wash the mandarin really well, and using a microplane grater, zest the mandarin, being careful not to get too much of the white part of the skin. If you don’t have a micro plane, just use the smallest greater you have available. Mix the zest with the olive oil in a glass jar, and leave it for 1 week in a cool,