Butterflied Chicken with Lemon, Rosemary and Garlic

Here’s another memory from my trip to Argentina, a whole chicken butterflied and marinated with lemon, rosemary and garlic. Simple to do and incredible on the barbecue. If the British weather lets you down, there’s always the oven.

Butterflied Chicken with Lemon, Rosemary and Garlic
Serves 2
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
2 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
2 hr 20 min
Ingredients
  1. 1 Whole chicken, preferably free-range, around 1.5kg
  2. 2 Lemons
  3. 3 Garlic cloves, peeled and finely sliced
  4. 2 Sprigs of fresh rosemary, leaves only
  5. 1 tsp Ground cumin
  6. Rock salt
Instructions
  1. To butterfly the chicken, turn the chicken over onto its back, breast side down. Take a pair of kitchen scissors and cut down either side of the backbone. Remove the backbone and turn the chicken back over. Push down hard on the breast bone and the chicken should lay flat.
  2. Combine the juice of both lemons and the zest of one in a bowl. Stir in the garlic and cumin along with a little salt and finally the rosemary leaves. Stir to combine and smear this marinade all over the chicken. Place the chicken on a tray in the fridge, cover and leave to marinade for around 2-4 hours.
  3. Make a pile of barbecue briquettes to one side of the pit leaving the other side empty, once lit and the coals have turned white, place the chicken on the non-charcoal side.This is known as indirect heating. Place the lid over the barbecue and try and keep the temperature to 180C for around an hour.
  4. Once the chicken has reached 75C on a cooking thermometer internally, give it a quick sear over the hot coals to give a golden brown finish. Remove from the grill and rest for 10 minutes.
  5. Cut the chicken into portions and serve.
Artisan Traveller http://www.artisantraveller.com/
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