Herb marinated BBQ chicken

8
Total Time
3 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Moderate

Ingredients

fresh flat-leaf parsley

½ cup(s), finely chopped

fresh basil

cup(s), finely chopped

anchovy fillets in oil, drained

3 medium, finely chopped

green shallot(s)

2 individual, finely chopped

garlic

1 clove(s), crushed

lemon juice

2 tbs

olive oil

2 tbs

dried chilli flakes

1 tsp

whole chicken

1350 g, (Buy 2 x 1.4kg chicken)

fresh flat-leaf parsley

¼ cup(s), plus extra to serve

lemon(s)

1 medium, cut into wedges

Instructions

  1. Combine chopped herbs, anchovies, shallots, garlic, lemon juice, oil and chilli flakes in a small bowl.
  2. Using poultry shears or sturdy kitchen scissors, cut each chicken in half either side of backbone. Discard backbone. Cut in half again cross-ways. Place in a large snap-lock bag and add marinade. Seal bag tightly and turn to distribute marinade through chicken. Refrigerate for at least 2 hours or overnight.
  3. Light burners under grill side of a covered barbecue, close lid and preheat to 190°C. Place chicken in a large shallow ovenproof dish in a single layer. Place onto flat plate (i.e. not directly over heat), close lid and cook for 45 minutes, rotating dish halfway through cooking so they cook evenly.
  4. Uncover barbecue. Take chicken out of dish and place skin-side down onto grill plate for 3-4 minutes or until skin is slightly charred. Turn and cook, skin-side up, for 2 minutes. Transfer to a platter and sprinkle with extra parsley. Serve with lemon wedges.

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