Search This Blog

Sunday, 12 February 2012

Sage and Pimenton Butterflied Chicken

I love sage and when teamed with the smokey-ness of paprika and the barbecue, it just works. 2 minutes prep for the marinade and 5 for butterflying the chicken. I prefer to use smaller chickens for butterflying as I find it is easier to keep moist and ensure it is cooked through.

1 butterflied chicken
1 bunch sage finely chopped
1 heaped tsp pimenton (smoked paprika)
Lots of salt and cracked pepper
3 tbs garlic infused oil

Combine the sage, pimenton, salt and pepper and oil. Make some deep cuts into the chicken across the thigh, leg and breast area. Smear the marinade over the chicken rubbing it into every nook and cranny, cover and refrigerate until required. Heat a hooded barbecue (alternatively cover with a large roasting tray) to high. Add the chicken skin side down, reduce the heat to low and pull down the lid. Turn every 5 minutes closing the lid each time, until cooked - about 25 minutes. Poke the thighs and breast with a skewer to check if it is cooked, remove to a clean plate when ready and cover. Rest for 5-10 minutes. Eat.

the one on the right

No comments:

Post a Comment