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MAIN: PORTUGUESE-STYLE BARBECUED CHICKEN

Source of Recipe

rgm


List of Ingredients

2x2lb chickens
lemon wedges

CHILLI SAUCE:
5-7 small fresh red birds-eye chillies roughly chopped,
2 long red chillies roughly chopped,
3 garlic cloves roughly chopped,
1/4 cup olive oil,
2 Tblspns lemon juice,
1 Tblspn sea salt.



Recipe

Place chillies & garlic in bowl of food processor, process, scraping down sides occasionally until chillies are finely chopped. Add oil, lemon juice & salt, process until just combined. Transfer to a screw-top jar


The chilli sauce can be made-up to 2 weeks ahead. Store in fridge, the longer it stands, the more the flavours develop.


Place 1 chicken, breast side up on board. Using kitchen shears, cut breast in half splitting breast bone. Press chicken to open flat, cut on either side of backbone & discard. Remove breast halves tucking under wings. Pat dry with paper towel & repeat with remaining chicken. Preheat barbecue grill on high. Make 5mm [1/2"] deep x 4cm [1.1/2"] long cuts in chicken flesh. Reserve 2.1/2 Tblspns chilli sauce, brush underside of chicken with some of the remaining sauce. Reduce heat to medium. Place chicken skin-side up on the grill. Cook for 20 minutes, brushing occasionally with the chilli sauce. Brush top of the chicken with sauce, turn over. Cook further 8 minutes or until juices run clear when chicken is tested. Transfer to a plate, cover loosely with foil, set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce & serve with lemon wedges & hot potato chips.