Recipe Instructions:
2 whole chickens
1 fresh lemon
8 fresh whole garlic cloves, with pink skin on
1 cup butter
1-3 hot red chillies ( the small variety), depending on how hot you like
rock salt
Directions
Wash chicken, removing giblets; rinse thoroughly and pat semi-dry.
Place the chicken on a chopping board, breast-side down, and cut the backbone of the chicken. Flip chicken over and press down on the breast bone to flatten the chicken. Tuck the wings under so they don't burn. Place the chicken on a metal rack over a shallow pan skin side down and season with rock salt, nothing else.
Smash th garlics leaving the pink skin on. Slice the chillies thinly. Put these ingredients and the butter in a pan over medium low heat until butter melts and starts to sizzle (5-6 minutes). Remove from heat but keep warm next to where you will be grilling the chicken – you will need a brush for basting.
Grilling inside: Pre-heat the grill to 400 degrees.Bring chicken to room temperature.Roast chicken as is. Baste chicken with butter every 10 minutes. Continue the process until the underside is almost done as it will continue to cook when you turn it. Turn the chicken, skin side up and repeat the process, basting with butter every 10 minutes. Check for doneness.
Barbecuing outside: Grill chicken over medium heat, starting with underside, basting every 10 minutes with butter. When underside is almost done, flip chicken to grill the other side and proceed in the same way.
Cut in serving pieces and serve with more butter mixture and half lemons to squeeze over chicken.
Instead of a whole chicken, you can use chicken breasts or only chicken legs for a picnic.
