Recipe By Jaxters
Ref: 972
Heading: Barbecue
Cuisine: Spanish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1 Whole fresh chicken
Rub
2 tbsp
Smoked paprika
2 Garlic cloves finely grated
2 tbsp
Lemon juice
1 tsp
Dried oregano
2 tbsp
Olive oil
1/2 tsp
Freshly ground black pepper
1/2 tsp
Salt
Method
Step 1
Pre-heat oven to 120°C fan.
Step 2
In a bowl mix all the rub ingredients together in a bowl.
Step 3
Place the chicken breast side down on a chopping board, then with a pair of large scissors or poultry shears make a cut one side of the parsons nose to the neck, repeat on the other side to remove the back bone, discard to back bone, then turn over, open up & press down with your hands until it cracks & is flat as possible.
Step 4
Coat the chicken all over with the rub on both sides, then place in a baking dish or tin & cover with tin foil, place in the oven for 2 hours.
Step 5
To finish place on the barbeque & colour the skin basting with a cooking juices from the baking tin/dish as you colour.
Suggestion & Tips
Pre-cooking in the oven is the best way to make sure the meat is fully cooked.