How to make Barbecued Italian Chicken
To make this barbecue need ingredients as follows:
- 1.5 kg (3 lb) chicken
- Grated rind of 1 lemon
- 4 tbsp lemon juice
- 2 sprigs rosemary
- 1 small red chili, chopped finely
- 150 ml (1/4 pint) 2/3 cup olive oil
- Chicken is split down of breast bone and open it out, trim off the excess fat, and remove the parson’s nose, wing and leg tips. Break the leg and wing joints to enable you to pound it flat. This ensures that it cooks evenly.
- Then those split of chicken cover with Clingfilm or plastic wrap and pound it as flat as possible with a rolling pin.
- Mix the ingredient of lemon rind and juice, rosemary sprigs, chili and olive oil together in a small bowl. Place the chicken in a large dish and pour over the marinade, turning the chicken to coat it evenly. Cover the dish and leave the chicken to marinate for at least 2 hours.
- Cook the chicken over a hot barbecue for about 30 minutes, turning it over regularly until the skin turn to golden and crisp. Taste it if have cooked, pierce one of the chicken thighs, if it is ready, the juices should run clear, not pink. Serve with a salad.
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