- 1 x 1 kg whole free-range chicken, split
- coriander, to garnish
- 2 lemons, halved
- For the marinade, mix:
- 2 cloves garlic, crushed
- a pinch chilli flakes
- 1 t ground coriander
- 1 t ground cumin
- 1 t smoked Spanish paprika
- 3–4 T olive oil
- sea salt, to taste
Rub the chicken with the marinade. Marinate for an hour or longer. Make sure that the chicken is at room temperature before grilling.
Grill the chicken, bone-side up, under a preheated grill for 15 minutes. Turn and grill skin-side up until golden, crisp and moist. Add the halved lemons for the last 10 minutes of cooking time.
Allow to rest for 5–10 minutes before serving. Garnish with coriander.
Cook's note: I almost always roast butterflied chickens but as I’d bought a small bird, I thought it would be good to grill. I split it in half, oiled and spiced it, then grilled it for 15 minutes a side until crisp, golden and juicy. If you’re using a larger chicken, cut out the backbone before splitting it in half. All it needs is a crisp mixed salad and lemon, grilled or fresh.