Here's an interesting way to barbecue a whole chicken - very tasty, visually appealing and healthy.The charred lemons produce an amazing citrus flavour!
When purchasing your chicken, ask your butcher to spatchcock it for you, otherwise cut along the backbone, down both sides with a sharp pair of kitchen scissors. Now flatten the chicken with the back of your hand, splaying out the legs and wings.
Ingredients:
1.5 kg fresh free-range chicken
2 tablespoons extra virgin olive oil
sea salt and black pepper
Grilled lemon dressing
3 lemons halved
2 garlic cloves crushed
75 ml extra virgin olive oil
pinch of caster sugar
1 large red chilli, finely chopped
2 tablespoons chopped parsley
Season the chicken with plenty of sea salt and freshly ground black pepper on both sides and rub in the olive oil vigorously. Thread 2 metal skewers through the bird diagonally (from wing tip to drumstick) in order to keep the bird flat during cooking.
Cook breast-side down on a hot barbecue for 6 to 7 minutes. Reduce the heat on a gas fired barbecue or raise the chicken higher from the coals on a charcoal barbecue, and cook, covered over with foil, for 15 minutes. Now turn over the chicken and cook (covered) for a further 20 minutes.
When the juices run clear, remove from the heat and set aside to rest for 10 to 15 minutes.
Meanwhile brush the surface of the lemons with a little oil and cook on the barbecue, turning frequently until nicely charred and soft. Set aside in a bowl to cool.
When cool, squeeze the lemons into a bowl and mix with the garlic, oil, sugar, chilli, parsley and salt and black pepper. Set aside a little parsley and chilli for garnish.
Place the cooked chicken on a warmed serving plate (removing the skewers) and cut into 8 large pieces. Pour over the dressing and garnish with the reserved chilli and parsley.
Serve with a simple green salad, and plenty of crusty bread to mop up the fabulous juices.
Enjoy!
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