Chargrilled BBQ Chicken With Herb Brush

4
Servings
35m
Prep Time
30m
Cook Time
1h 5m
Ready In


"From our weekday newspaper the West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (601.8 g)
  • Calories 744.9
  • Total Fat - 37.8 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 1200 mg
  • Sodium - 431.2 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 4.6 g
  • Protein - 88.8 g
  • Calcium - 87.4 mg
  • Iron - 13.6 mg
  • Vitamin C - 44.2 mg
  • Thiamin - 0.2 mg

Step 1

Combine lemon juice, sugar, Worcestershire sauce, allspice and paprika in a small bowl and season generously and then set aside.

Step 2

Using a sharp knife or poultry shears, slice/cut out the backbone to butterfly and pat dry using paper towel, then rub generously with marinade and then cover with plastic wrap and set aside for 30 minutes.

Step 3

Meanwhile, put oil and 1/3 of each of the herbs in the jug of a blender and puree until fairly smooth, then transfer to a small bowl. Gather remaining herbs into a bunch and tie stems using kitchen string to form a brush.

Step 4

Preheat a barbecue grill to medium or a chargrill pan over a medium heat and spray chicken with cooking oil, then grill turning chicken often and basting every 5 minutes with herb mixture using herb brush

Step 5

Cook 30 minutes or until chicken is cooked and juices run clear when pierced at the hip joint and then cover loosely with foil and set aside for 5 minutes.

Step 6

Garnish with herb brush and serve with coleslaw salad on the side.

Tips & Variations


No special items needed.

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