November 29, 2018
Dinner, Main Dish, Poultry,
Chicken, Quick Meals, Entertaining, Weeknight Meals, Blender, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Herbs, Whole Chicken, Kosher Meat more
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"From our weekday newspaper the West Australian. Times are estimated."
Combine lemon juice, sugar, Worcestershire sauce, allspice and paprika in a small bowl and season generously and then set aside.
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.
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.
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
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.
Garnish with herb brush and serve with coleslaw salad on the side.
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