Ingredients
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. Combine lemon juice, rind, oil, garlic, chili and herbs together in a bowl. Rub herb mixture into skin of both chickens. 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.
- 2 Chickens
- 1/3 cup lemon juice, 1 tbs finely grated lemon rind, plus lemon wedges, to serve
- ¼ cup olive oil
- 6 garlic cloves, crushed
- 2 long chillies, deseeded, chopped
- 2 tbs chopped fresh thyme
- ¼ cup rosemary leaves, chopped
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. Combine lemon juice, rind, oil, garlic, chili and herbs together in a bowl. Rub herb mixture into skin of both chickens. 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.
