The Butterfly Effect

Lemon Pepper Whole Chicken

Serves 4

Ingredients

• One whole chicken, 1.8-2.5kg,  butterflied
• 50ml Mr Nick’s Olive Oil
• 2 whole lemons: one juiced and the other sliced
• 5 cloves garlic, smashed
• 30g salt
• 30g cracked black pepper

Method

1. Heat oven to 180C.
2. Mix oil, lemon juice, lemon slices, garlic, salt and pepper in a small bowl.
3. Grease the grill grate with oil.
4. Place the chicken on the grate set over high heat, skin side down.
5. Flip the chicken once the skin is a deep, golden brown.
6. Reduce the heat to low.
7. Baste the chicken gradually with the sauce as it cooks.
8. Cook until a digital thermometer reads 75 C in the deep part of the thigh and breast.
9. Finish in the oven for 10 mins.

Note: Try not to cook the outside of the chicken too fast, leaving the inside undercooked.  The chicken should be cooked slowly over relatively low heat.

Honey Soy Whole Chicken

Serves 4

Ingredients

• One whole chicken,  1.8-2.5kg,  butterflied
• 100ml soy sauce
• 50ml honey
• One lemon, juiced
• 5 cloves garlic, smashed

Method

1. Heat oven to 180C.
2. Mix soy sauce, lemon juice, garlic and honey in a small bowl.
3. Grease the grill’s grate with oil .
4. Place the chicken on the grate set over high heat, skin side down. Cook for 10 mins.
5. Flip the chicken once the skin is deep, golden brown.
6. Reduce the heat to low.
7. Baste the chicken with the sauce gradually as it cooks.
8. Cook for another 15 minutes or until a digital thermometer reads 75 C in the deep part of the thigh and breast.
9. Finish in the oven for 10 mins