Flavour kick from a charred pepper and Pest marinade, served with an Orzo Salad.
Whole chicken, Spatchcock
1 fresh red Bell pepper (or roasted pepper from a jar)
1 Tbsp Olive oil
1 clove Garlic (crushed)
3 Tsp red Pesto (I shop bought)
Small handful Mint leaves
Small handful Basil leaves
1/2 fresh chilli (or more if you like it hot)
Juice 1/2 lemon (charred – see below)
Salt and Pepper (I used SeaCrack Lemon salt)
30g grated parmesan
1) Spatchcock the chicken by cutting out the backbone – here’s a video to help How to spatchcock a chicken – BBC Good Food – YouTube.
2) Set the BBQ indirect for 160c. If you’re using a Kamado you should have enough clearance from the coals to cook direct, which will make the skin extra crispy. Just be careful it doesn’t burn.
Ideally, you’d make the marinade a few hours before, but its fine if you don’t the temps are low so you’ll still get the flavours on the outside.
3) If you’re charring your Pepper on the BBQ then set it onto the coals directly or on the grate over the direct side once the coals are lit enough, turn it every minute or so until all sides are blackened.
4) Take the pepper off and place in a bowl with cling film and leave for 5 mins.
5) Slice a lemon in half and place face down over the hot coals to char for a minute..
6) While that’s happening peel the blackened skin off the pepper and remove the core
7) Mix the marinade ingredients in a blender until smooth(ish) and smear all over the chicken, making sure you get it on the underside as well as into all the crevices’.
8) Once the BBQ is up to temp, put some smoke wood on the BBQ (I used Cherry) and place the chicken meat side down, shut the lid and cook the chicken at 160 for 35 mins.
9) Open the vents and increase heat to 180c. Flip the chicken over to finish the cook – another 30mins at 180 to finish the chicken to 165 internal temp – cook to temp not time!
10) during the last 30 mins put your Orzo salad veg and tomatoes onto the grill with the chicken as per the recipe. Finish with a dusting of freshly grated parmesan.