Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 2 long chillies, deseeded, chopped
- 2 free-range Chickens
- 2 lemon, 1/3 cup juice, 1 tbs finely grated lemon rind, 1 cut into wedges (wedges to serve)
- 1/4 cup olive oil
- 2tablespoons fresh thyme, chopped
- 1/4 cup rosemary leaves, chopped
- 6 cloves garlic, crushed
Method
Step 1 of 3
Wash chickens and pat dry with paper towel. Using kitchen scissors, cut along both sides of the backbone and remove from both chickens. Turn chickens over and place, skin-side up, on a clean, flat surface. Press down firmly to flatten. Cover and set aside.
Step 2 of 3
Combine lemon juice, rind, oil, garlic, chilli and herbs together in a bowl. Rub herb mixture into skin of both chickens.
Step 3 of 3
Heat hooded barbecue on medium. Place chickens skin-side up on oiled grill. Cook for 25 minutes. Turn over chicken and press down with spatula. Close and cook for a further 25 minutes or until skin is crisp and chicken is cooked through. Transfer to a chopping board, cover loosely with foil and rest for 5-10 minutes. Cut into pieces. Serve with lemon wedges.
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