This week’s recipe is another we’ve tried both on the BBQ and in the oven. The longer you can marinate it during the day the better. Deidre in our market has a really good selection of fresh free range chicken – pieces in various forms and whole chickens. Next week I’ll give you a couscous salad that goes well with this chicken.
- Whole chicken – butterflied – cut through the underside and open the chicken out.
- Olive oil
- Lemon juice
- Zest of a lemon
- Several crushed cloves of garlic
- Chopped parsley
- Salt and pepper
- All of the following or your own selection:
- – 2 tsps ground ginger
- – 2 tsps ground cumin
- – 1 tsp mixed dried herbs
- – pinch of cayenne pepper or chili flakes
- – 1 tsp sweet smoked paprika
- – 1 tsp ground coriander
- – 1 tsp curry powder
- – cumin seeds
Mix all the ingredients together in a dish larger enough for the butterflied chicken. Loosen the skin of the chicken and push the spicey mixture under the skin making sure you get it under the skin of the legs and thighs. Also make sure the other side of the chicken is well coated.
Cover and leave to marinate in the fridge for at least 2-3 hours.
If you’re cooking this on the BBQ heat it to a moderate heat. Place the chicken on one side of the grill and turn off the burner directly below. Turn the chicken round if necessary once or twice during cooking. It will take 45-60 mins depending on the size of the chicken. Take it out and leave to rest for 10 mins before carving. Serve with one or two salads.
If you are cooking this in the oven it will take a similar time.