Photo: William Meppem
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Ingredients
- 1.4kg whole free-range or organic chicken
- 2 cloves garlic
- 1 knob ginger
- 1/2 tsp sea salt
- 1 tbsp lime juice
- 2 limes, cut into quarters
- Spice paste
- 2 bird's-eye chillies
- 8 long red chillies
- 4 red eschalots
- 2 cloves garlic
- 1 tomato
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tbsp caster sugar
- sea salt and freshly ground white pepper
Method
Remove the backbone from the chicken and press the bird out flat on a board.
Using a mortar and pestle, pound the garlic and ginger with the salt.
Mix in the lime juice and rub the mix into the chicken. Set aside.
To make the spice paste, place the chillies, eschalots, garlic and tomato in a steamer and cook for 5 minutes.
Cut the chillies and tomato in half and remove the seeds, then place the steamed items in a blender and process coarsely.
Add the oil, lime juice, sugar and seasoning and blend to combine.
Check the seasoning and balance.
Heat a barbecue to hot and cook the chicken for 5 minutes, turning halfway through.
Remove the chicken from the grill and rub it thoroughly on both sides with the cooked spice paste.
Leave for 5 minutes to allow the flavours to penetrate.
Return the chicken to the barbecue and cook for about 15 more minutes or until tender and golden brown on both sides.
To serve, remove the legs from the chicken, chop each one into 3 and place on a serving plate.
Separate the breasts, cut each breast into 3 pieces and place on top of the legs. Scatter the limes around.
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