May bank holiday is just a few days away and the weather is going to be great (I hope) Time to light up the BBQ me think?
There is nothing more scrumptious looking on your BBQ than a whole chicken. The skin is golden and crispy and the chicken is tender and juicy. Serve on a big chopping board with some salad where everyone can just dive in and help themselves. Mmmmmmmm.
You will need:
1 whole chicken about 1.5kg
1tbsp mixed peppercorn
½tbsp coriander seeds
1tsp sea salt
5 cloves garlic, peeled
1 chicken stock cube
1 1/2tbsp olive oil
Crush the garlic in a pestle and mortar then add the peppercorn and coriander seeds. Continue pounding until all the seeds are crushed. Add in the rest of the ingredients apart from the chicken and grind everything together. Butterfly you chicken by cutting out the back bone. meat scissors are good for this but a very sharp knife can also be used. Rub the chicken all over with the marinade making sure you massage it in well. Marinate the chicken with the mixture over night if you have time, if not at least a couple of hours. Grill the chicken on the BBQ until golden brown and cooked through.
Tips: You can use coriander powder if you do not have coriander seeds. You could also cover the chicken in a baking tray and cook in the oven at 130C for 1 and half hours (depending on the size of the chicken).The low heat will cook the chicken through but it should still stay moist.
Note: English is not my first language. Please excuse any spelling or grammatical errors.