Ingredients 1 chicken, about 1,700 g Salt Pepper FOR THE MARINADE ½ cup fresh lemon juice 2 clov. garlic, mashed to a paste 1 tbsp fresh oregano 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh basil ½ cup olive oil Equipment Baking tray TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES GLUTEN FREE TSIKNOPEMPTI BARBEQUE Ingredients 1 chicken, about 1,700 g Salt Pepper FOR THE MARINADE ½ cup fresh lemon juice 2 clov. garlic, mashed to a paste 1 tbsp fresh oregano 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh basil ½ cup olive oil Video Instructions Remove the chicken’s neck with a sharp knife and trim the tips off the wings. Place the chicken breast-side down so it rests on the work surface. Using kitchen scissors or a sharp knife, cut lengthwise down one side of the chicken, from the tail to the neck, opening it out. Turn the chicken over so the breast faces up and the opened cavity rests on the work surface. Place your palms on the breast and press firmly until the breastbone cracks and the chicken flattens. This way the chicken becomes an even thickness across its whole surface, so it cooks uniformly. Season the chicken with salt and pepper on both sides (as a guide, 1 tbsp salt and ½ tbsp pepper). MARINADE Put all the marinade ingredients in a jar, seal it, and shake well until you have an even mixture. Place the opened chicken in a large food bag or a flat, wide bowl and pour over the marinade. Seal the bag and shake well so the marinade reaches everywhere, turning it over several times during marinating. Alternatively, if using a bowl, coat the chicken well with the marinade and massage it in with your hands so it is evenly covered. Leave the chicken to marinate in the refrigerator for at least 12 hours and up to 48 hours. The longer it marinates, the tastier it will be. Take the chicken out of the refrigerator and leave it covered at room temperature for 30 minutes. Lift it out of the marinade and pat it gently with paper towels so it dries. COOKING OVER CHARCOAL Light the fire and, once the coals have burned down to embers, place the chicken opened out in its butterfly shape, skin-side down toward the grill. Cook for 15 minutes until golden. Turn it over and continue cooking for another 15 minutes. Check whether it is done by inserting a knife into the thickest part. If the juices that run out are clear, the chicken is cooked through and juicy. Remove from the heat, transfer to a platter, and cover for 10 minutes so it reabsorbs its juices. Carve and serve with a seasonal salad or potatoes. COOKING IN THE OVEN Preheat the oven thoroughly to 200ºC (400ºF), fan setting. Roast on the middle rack for 45 minutes, without opening the oven door. TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES GLUTEN FREE TSIKNOPEMPTI BARBEQUE
