- Juice of 2 whole lemon
- 1 head of garlic, minced
- 4 teaspoons salt
- 4 red Thai chilies, you can use more if you like a spicier dish
- 6 cloves garlic, roughly chopped
- juice of one whole lemon
- salt and fresh ground pepper, to taste
- 2 teaspoons sweet or smoked paprika
- ¼ cup olive oil
Buy a whole chicken. Spatchcock the chicken. Press flat and place in zip lock with marinade for a few hours. Then move to tray and bake in oven for 30 mins.
Then finish chicken on BBQ. Turning frequently, char the skin, basting with the piri-piri sauce as you cook. The chicken will easily break into parts as you cook on BBQ. Use a knife to prise apart leg from breast. On a board before serving, cut along breastbone to spilt the breast in two parts.
Chopped fresh parsley, for garnish.
Serve with salads.