1 x medium chicken, butterflied and cut into quarters (any good butcher will do this)
100ml (1/3 cup plus 1 tablespoon) freshly squeezed lemon juice
150ml (1/2 cup) Brookfarm Macadamia Oil infused with Lime and Chilli
1 small red birdseye chilli – seeded and finely chopped
2 garlic cloves, finely sliced
60ml (1/4 cup) cider vinegar
1 tablespoon Spanish paprika
2 teaspoons sea salt
Combine the garlic, sea salt, chillies in the mortar and pestle and pound to a paste. Add the Spanish paprika, vinegar, lemon juice and olive oil and work the ingredients into a marinade consistency.
Arrange the chicken in an oven tray and pour the piri piri marinade over the top. Work it into the skin with your fingers. Leave to marinate for a minimum of 2 hours or overnight preferably.
Preheat the BBQ to a medium heat. Place chicken pieces on grill, bone side down and allow to brown. Turn and brown the chicken on all sides. The more colour you get, the better the flavor.
Place the chicken in a clean tray and cook in the over at 180°C (350°F) for 10 minutes or until the juices run clear.
Serve with a simple, green salad or steamed greens.
Extract from Brookfarm’s new mini cookbook – ‘The Chef on our Farm’