1pc Whole Chicken – split in half, remove back bone using kitchen shears
4pc Garlic Cloves – trimmed, peeled, and finely sliced
4pc Fresh Thyme – rinsed, and leaves stripped
4pc Fresh Rosemary – rinsed, leaves stripped and finely chopped
1tbsp Ground Chili Pepper
1tbsp Ground Paprika
1tbsp Ground Coriander
Extra Virgin Olive Oil - as needed
Flaked Sea Salt - to taste
Fresh Ground Black Pepper - to taste

1. Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4
2. Heat cast iron pans, season lightly with olive oil
3. Rinse chicken in cold water, pat dry with paper towel, drizzle with olive oil, season with salt and pepper
4. Season liberally with chilli pepper, paprika, coriander, thyme, and rosemary, top with garlic
5. Place the chicken half, skin side down, in the pan, season with salt and pepper,
6. Pace second pan on top (if you don’t have cast iron skillets wrap two bricks in a couple of layers of aluminum foil)
7. Roast until the skin is golden brown and the internal temperature is 165°F
8. Remove from heat, gently remove chicken from pans careful to keep skin intact

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

You may also like View all