- 40 mins
- 10 mins
- 3 - 4
- Large chicken, about 4kg in weight
- Extra virgin rapeseed oil
- 2-3 lemons
- 2 teaspoons mustard
- Black pepper
- 2-3 cloves garlic, roughly chopped
- Small bunch chives, roughly chopped
- Bunch fresh rosemary
- Summer greens – mixed salad leaves
- Small jar of cherries soaked in Somerset brandy or similar
Place the chicken on a chopping board (breast bone facing upwards), and using a sharp knife cut through the breast bone and open the chicken.
Turn the chicken over and using a rolling pin or meat mallet, ‘bash’ the chicken to flatten it out. The purpose of this is to help the chicken to cook quickly & evenly tenderising the bird.
Sprinkle with some salt and position the chicken - breast side down on the preheated, covered (kettle-style) BBQ. Leave to cook for about 20 minutes, then turn it over and BBQ for a further 20 minutes or until it is cooked all the way through and the juices are running clear.
Make the dressing:
Use twice oil to acid (lemon juice). Mix together a good glug of oil and the juice from fresh lemons, using twice the amount of oil to lemon juice. Then add the mustard, black pepper, garlic and chives.
Mix it all together and adjust the ingredients to suit your taste.
Now check on the chicken and turning over, grab the rosemary and place on top of the chicken before ‘bashing’ the chicken again, coating the chicken in the rosemary oils and flavour.
Place large handfuls of summer leaves onto the serving board, place the cooked chicken on top – generously spoon over the dressing and finished off scattered with cherries soaked in your favourite liquor
Tip: Add tomatoes roasted with garlic & rapeseed oil for an extra finishing touch.
Watch Alex's video below for a step by step guide.