serves
6
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
8 garlic cloves, crushed
juice of 2 lemons
80 ml (⅓ cup) whisky
1 bay leaf
2 tsp paprika
2 tbsp olive oil
1 large chicken
jacket potatoes, lettuce wedges, lemon wedges, sliced tomatoes, to serve
Piri piri sauce
80 ml (⅓ cup) olive oil
juice of ½ lemon
2 long red chillies, finely chopped
1 garlic clove, crushed
Marinating time: 1 hour
Instructions
Combine garlic, lemon juice, whisky, bay leaf, paprika and oil in a shallow dish.
Using a sharp knife or kitchen scissors, cut chicken through breastbone. Open out, turn over and flatten by pressing down with heel of hand along backbone. Score chicken skin and flesh. Brush marinade all over chicken, cover and refrigerate for 1 hour to marinate.
Meanwhile, combine all piri piri sauce ingredients in a bowl and season with salt.
Preheat a chargrill or charcoal barbecue on high. Cook chicken for 40 minutes, turning and basting frequently with marinade, until golden brown and cooked through. Cut into pieces with kitchen scissors and spoon over piri piri sauce. Serve with potatoes, lettuce, lemon and sliced tomatoes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
