• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons jalapeno chillies or medium red chillies (if using medium red chillies add extra 1 birdseye chilli for heat), chopped

  2. 2 cloves garlic, chopped

  3. 50mls

  4. 2 tablespoons (45mls) olive oil

  5. cup cider vinegar (50mls)

  6. 1 tablespoon paprika

  7. 1 x 1 1/2 kg chicken, butterflied and cut in half

  8. wedges of lime or lemon

  9. to serve mixed green leaf salad

Instructions Jump to Ingredients ↑

  1. Place chillies, garlic, lemon juice, olive oil, vinegar and paprika in a food processor, and process until smooth. Coat chicken with half the marinade, reserving the other half for a dipping sauce. (make sure some gets under the skin). Cover and marinate in the fridge overnight to allow flavours to develop.

  2. Preheat BBQ. Place chicken on grill, bone side down and turn BBQ to medium low to prevent form burning. Turn chicken every 5 minutes basting regularly for 25 - 30 minutes. Or until cooked through. Test with a skewer near the bone, if juice runs out clear chicken is cooked.

  3. Cut into 4 - 6 pieces and serve on a platter with remaining dipping sauce and wedges of lemon or lime.


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