Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil

  2. 60g honey

  3. 1 bunch freshly chopped coriander leaves

  4. 950ml buttermilk

  5. 2 tbsp onion powder

  6. 2 tbsp garlic powder

  7. 2 tbsp paprika

  8. 4 tbsp ground cumin

  9. Salt and freshly ground black pepper

  10. 4 cloves fresh minced garlic

  11. 8 tbsp olive oil

  12. 3 tbsp ground cumin

  13. 3 tbsp fennel seed

  14. 1.8kg to

  15. 2.7kg whole chicken

Instructions Jump to Ingredients ↑

  1. Split whole cumin chicken For the marinade:

  2. Mix the olive oil, honey and coriander in a bowl, add the buttermilk and mix well.

  3. For the rub:

  4. Mix all the ingredients in a small bowl and set aside until ready to use.

  5. For the basting liquid:

  6. Combine the ingredients in small bowl and place by the griddle with a brush for basting.

  7. For the chicken:

  8. Place the chicken breast down. Grab the tail and cut along the back bone, then do the same on the other side and remove the backbone.

  9. Put the marinade in a resealable bag and add the chicken. Leave to marinate for 1 to 2 hrs in the refrigerator.

  10. Remove the chicken from the marinade and pat the skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 mins.

  11. Remove the chicken from the refrigerator and place bone side down, tucking the legs and wings close to the breast. Griddle over a direct flame or high heat for 10 to 15 mins with the griddle closed. After 10 to 15 mins turn the heat to medium-low or move the chicken from direct heat and griddle until cooked through, basting every 15 mins.

  12. Remove the chicken from the griddle and peel off the skin. Place the chicken, flesh side down, on the griddle over a high heat to get griddle marks. Place the reserved skin on the top level of griddle to crisp.

  13. Transfer the chicken to a serving platter. Chop the crisped skin on a cutting board and sprinkle over the chicken.

  14. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.


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