The Sydney Morning Herald logo
Advertisement
Good Food logo

Devilish chicken

Neil Perry
Neil Perry

Advertisement
Neil Perry's devilish chicken.
Neil Perry's devilish chicken.William Meppem

This chicken dish gets its zing from fiery chillies and tangy lemons. This chicken is devilish because of the chilli; if you don't like it hot, add a teaspoon instead of a tablespoon. We suggest serving it with a well-dressed salad and roast potatoes. Begin preparing the day before serving.

Advertisement

Ingredients

  • 2 size 14 chickens

  • 4 rosemary sprigs, bruised
    1 tbsp red chilli flakes
    6 garlic cloves, peeled and bruised
    2 lemons, juiced and cut into quarters
    ½ cup olive oil sea salt
    freshly ground black pepper
    extra virgin olive oil

Method

  1. 1. Using a large knife, cut the backbones from the chickens and flatten each bird with the palm of your hand. Place each chicken in its own re-sealable plastic bag. Divide the rosemary, chilli flakes, garlic, lemon juice, lemon quarters, and olive oil between each bag, then seal them and turn a few times to coat evenly. Leave in the refrigerator overnight, turning the bags from time to time.

    2. Remove the chickens from the fridge 2 hours before cooking to allow them to come to room temperature.

    3. Preheat a grill to high; if using charcoal, let the coals burn until covered with white ash.

    4. Remove the chickens from the bags and season both sides with salt and pepper. Put the chickens on the grill skin-side down and cook, turning every 10 to 12 minutes and brushing regularly with a sprig of rosemary dipped in olive oil. Continue until the chicken is cooked through and the juices run clear when pierced to the bone, about 40 minutes.

    5. Remove from the grill and rest in a warm oven for 10 minutes. Once rested, cut each bird in half and place each half on a plate. Drizzle with extra virgin olive oil.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Neil Perry