Recipes.

BBQ Chicken with all the Crispy Bits

By Meg Yonson


BBQ Chicken with all the Crispy Bits
Photo by: Ella Martin.
  • 6 servings
  • Prep - 20 mins
    Cooking - 60 mins
  • Total - 1 hour 20 mins
BBQ Chicken with all the Crispy Bits
Photo by: Ella Martin.

The best part of cooking a chicken is eating the crispy skin and the bits that stick to the pan after you've roasted it. So we thought we'd celebrate these delicious bits by using a whole chicken (the most economical way to buy chicken). The results speak for themselves, a perfectly imperfect charred chook with all the perfect crispy trimmings.  

Servings: 6
Preparation: 20 mins
Cooking: 60 mins

Ingredients

  • 1.2 kg whole raw chicken, butterflied (ask your butcher to do this for you!).
  • 15 ml extra virgin olive oil.
  • 1 clove garlic, minced.
  • 2 sprigs rosemary, leaves picked and roughly chopped.

Salsa Verde

  • 2 lemons, sliced in half.
  • 1/4 cup extra virgin olive oil.
  • 1/4 cup oregano leaves, finely chopped.
  • 1/4 cup mint leaves, finely chopped.
  • 2 cloves garlic, minced.
  • 1 anchovy fillet, finely chopped.
  • 1/2 teaspoon capers, drained and finely chopped.
  • 1/2 teaspoon sea salt.

Directions

1. Mix olive oil, garlic and rosemary together in a small bowl. Pour over chicken and massage into the skin and the underside of the chicken too.

2. Heat BBQ or grill to medium-high heat, drizzle grill plates with a little olive oil and place the chicken skin-side up and cook for 40 minutes. Then flip the chicken so the skin-side is facing down, continue to cook chicken for another 20 minutes until it has cooked through and the skin has charred nicely.

3. In the last 10 minutes of cooking time, place the lemons flesh-side down onto the grill so they char. Allow lemons to cool enough so you can handle them. Squeeze the lemon juice from two halves into a bowl. Add the remaining ingredients for the Salsa Verde. Mix all ingredients together.

4. Once chicken has cooked, remove from the grill and carve into portions. Brush over Salsa Verde and serve with remaining lemon wedges.


Note

Styling by Gemma Lush. 

The best part of cooking a chicken is eating the crispy skin and the bits that stick to the pan after you've roasted it. So we thought we'd celebrate these delicious bits by using a whole chicken (the most economical way to buy chicken). The results speak for themselves, a perfectly imperfect charred chook with all the perfect crispy trimmings.

Ingredients

  • 1.2 kg whole raw chicken, butterflied (ask your butcher to do this for you!).
  • 15 ml extra virgin olive oil.
  • 1 clove garlic, minced.
  • 2 sprigs rosemary, leaves picked and roughly chopped.

Salsa Verde

  • 2 lemons, sliced in half.
  • 1/4 cup extra virgin olive oil.
  • 1/4 cup oregano leaves, finely chopped.
  • 1/4 cup mint leaves, finely chopped.
  • 2 cloves garlic, minced.
  • 1 anchovy fillet, finely chopped.
  • 1/2 teaspoon capers, drained and finely chopped.
  • 1/2 teaspoon sea salt.

Directions

1. Mix olive oil, garlic and rosemary together in a small bowl. Pour over chicken and massage into the skin and the underside of the chicken too.

2. Heat BBQ or grill to medium-high heat, drizzle grill plates with a little olive oil and place the chicken skin-side up and cook for 40 minutes. Then flip the chicken so the skin-side is facing down, continue to cook chicken for another 20 minutes until it has cooked through and the skin has charred nicely.

3. In the last 10 minutes of cooking time, place the lemons flesh-side down onto the grill so they char. Allow lemons to cool enough so you can handle them. Squeeze the lemon juice from two halves into a bowl. Add the remaining ingredients for the Salsa Verde. Mix all ingredients together.

4. Once chicken has cooked, remove from the grill and carve into portions. Brush over Salsa Verde and serve with remaining lemon wedges.

Note

Styling by Gemma Lush. 

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