Rose's Grilled Baby Chicken

Ingredients

• 1.1 baby chicken (poussin), butterflied/spatchcocked; legs skewered to breast
• 2.0.33 cup lemon juice, for sauce; quantity is per 1 chicken
• 3.0.5 teaspoon peri-peri powder, for sauce
• 4.0.5 teaspoon garlic salt, for sauce
• 5.0.5 teaspoon paprika, for sauce
• 6.lemon pepper, a dash; for sauce
• 7.2 tablespoon oil, for sauce

Method

1. 1.Pre-heat your grill.
2. 2.Butterfly a baby chicken — cut through the breastbone and flatten the back bone by turning the chicken skin side up and giving the back bone a good thump. Skewer the legs to the breast so that the chicken will keep a good shape whilst grilling.
3. 3.Cover the grid of the grill pan with foil but build up an outer edge to form a raised border to contain the juices while grilling.
4. 4.Place the chicken on grid and put in oven just over ½ way up. Do not put too close to grill because chicken will burn before it is cooked. Brown chicken slightly — about 5 minutes a side.
5. 5.Make the basting sauce: blend ⅓ cup lemon juice, ½ teaspoon neri-peri powder, ½ teaspoon garlic salt, ½ teaspoon paprika, a dash of lemon pepper and about 2 tablespoons oil. Taste.
6. 6.Pour a little of this sauce on chicken. Grill — turn over. Repeat and so on until chicken is brown and crisp.
7. 7.Chicken should take about an hour.

Notes

• Quantities are specified per 1 chicken — scale up as needed.
• 'Neri-peri' is the original spelling — this refers to peri-peri (bird's eye chilli) powder, a South African staple spice.
• The foil-edged grill pan is key: it keeps the basting juices under the chicken rather than dripping away.
• See also: Rose's Chicken Recipe (roses-chicken-recipe) — both attributed to the same contributor.