RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS :

• 1 Coles whole chicken, butterflied and deboned
• 2 cloves garlic, roughly chopped
• Pinch of salt
• 1 tsp. dried oregano
• 1 heaped tsp. dried chilli flakes
• Zest of 1 lemon
• ¼ cup Cobram Estate EVOO

METHOD :

• In a mortar and pestle add the garlic and salt together and pound into a paste. Add the remaining marinade ingredients and continue to pound together until evenly combined.
• Place butterflied chicken in a baking dish and pour over marinade. Massage into the chicken and ensure there is even coverage. Cover and refrigerate for a minimum of 1 hour, ideally overnight.
• Turn on BBQ to a medium heat. Place chicken skin side down, close the hood and BBQ for approximately 10-15 minutes, keeping an eye on the skin. Once skin is caramelised, turn the chicken over, close the hood and cook for a further 10-15 minutes or until cooked through. ** Cooking times will vary due to the inconsistent sizes of whole chickens.
• Squeeze the juice of 1 lemon over the top of the chicken and sprinkle with sea salt. Serve with a leafy garden salad.