Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons butter, soft
- 2 bay leaves, spines removed
- 2 small red hot chillies, stems trimmed, deseeded (optional)
- 1 long red mild chilli, stem trimmed, roughly chopped
- 1.80kilograms whole chicken
- potatoes, fried (to serve, see tip)
- 1 lime, halves, chargrilled (to serve)
- 1teaspoons dried oregano
- 2teaspoons smoked paprika
- 1 lemon, juiced and rind finely grated
- 3 cloves garlic, crushed
Method
Step 1 of 4
Using kitchen scissors, cut along both sides of the backbone of the chicken. Discard. Open out chicken and flatten, pressing down firmly with the heel of your hand. Make a few slashes in the drumsticks and thighs. Pierce all over with a fork. Set aside.
Step 2 of 4
Process chillies, garlic, bay leaves, paprika, oregano, 2 tbs juice, rind, butter and 1 tsp salt to form a paste. Reserve half. Spread remainder over chicken, rubbing in well. Place in a baking dish, cover and refrigerate for at least 2 hours. Bring chicken to room temperature 20 minutes before cooking.
Step 3 of 4
Heat a barbecue grill on high. Cook chicken, skin side down, for 5 minutes. Turn and cook for a further 5 minutes. Reduce heat to medium and cook, turning halfway through, for 20 minutes, or until cooked through.
Step 4 of 4
Meanwhile, stir remaining lemon juice into reserved paste. Transfer to a bowl and serve with chicken, fried potatoes and chargrilled lime.
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