| Servings | serves |
Ingredients
- Olive Oil
- 1 Lemon Grated zest and juice
- 1 teaspoon Chilli Flakes
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Chicken back removed and splittwo (ask your butcher to do this for you)
- 2 Lemons halved
Ingredients
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Instructions
- Combine the olive oil, lemon zest and juice, chilli flakes, salt and pepper in a large bowl. Add the chicken and give it a few turns to coat. Cover and marinate in the fridge for at least 30 minutes and up to 4 hours (which should give you plenty of time to light the barbecue).
- Light the barbecue.
- Remove the chicken from the marinade and place it on the grill, skin side up. After 10 minutes, flip the chicken over and place a brick on top of each half. Cook for 15-20 minutes until the skin is thoroughly browned and crisp, and the meat pulls away easily from the bone. While the chicken cooks, toss the lemon halves on the barbie for a few minutes.
- Separate each breast from the chicken leg by making a cut right at the side bone. Serve each of the four pieces of chicken with a grilled lemon half.
Recipe Notes
Serves 4 per chicken: 1176kJ, 8g fat (2g sat fat), 800mg sodium
A sturdy foil-wrapped brick also comes in handy in the kitchen. Try placing it on top of vegies such as pumpkin in a cast-iron pan the extra pressure gives it a melt-in- your-mouth caramelised crust.
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