Ingredients Jump to Instructions ↓

  1. 2 litres water

  2. 50g sea salt flakes

  3. 1 x size

  4. 16 whole chicken

  5. 1 teaspoon coriander seeds

  6. 1 teaspoon white peppercorns

  7. 1 cup flat-leaf parsley, chopped

  8. lemon (squeezed into the water)

  9. marinade

  10. teaspoon dried chilli flakes.

  11. juice and zest of 1 lemon

  12. 1 teaspoon brown sugar

  13. 1 teaspoon ground black pepper

  14. 100ml olive oil

  15. 1 teaspoon paprika pepper

  16. 1 clove garlic, crushed

  17. hot potato salad

  18. 2 tablespoons olive oil

  19. 400g small potatoes (cooked in their skin)

  20. 1 red onion (finely diced)

  21. 50ml red wine vinegar (good quality)

  22. 100ml extra virgin olive oil

  23. sea salt and pepper

  24. bunch fresh chives, finely cut

Instructions Jump to Ingredients ↑

  1. Place water and salt into a large bowl, stir to dissolve the salt and then add chicken, coriander seeds, peppercorns.

  2. Refrigerate for 2 hours or overnight.

  3. To make marinade, combine all ingredients together in a large bowl.

  4. Remove the chicken from the salt brine and pat dry with a cloth, cut into pieces and rub with the marinade leave for up to one hour.

  5. Cook on a medium to hot oiled barbecue, for 25-30 minutes or until cooked through.

  6. To make hot potato salad, warm olive oil in a small frying pan and fry the diced red onion, add the potatoes and cook for 5 minutes.

  7. At the last minute before serving add the vinegar and chives and adjust the seasoning.


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