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Balsamic vinegar chicken
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Prep Time:
240 minutes
Cook Time:
30 minutes
Total Time:
270 minutes
Spicy twist on succulent roast chicken.
Ingredients:
  • 2 small (about 1kg each) chickens
  • 1 bunch coriander
  • 4 garlic cloves, crushed
  • 1 to 2 long green chillies, chopped
  • 56.88 gm olive oil
  • 82.50 ml balsamic vinegar
  • Green salad, to serve
  • Lime wedges, to serve
Instructions:
  • Halve chickens lengthwise, remove and discard back bones (you can have a butcher do this), make a few cuts across each chicken with a sharp knife, and place the chicken halves in a large glass or ceramic dish.
  • Prepare the coriander by washing and drying. Roughly chop the leaves, roots, and stems. Combine in a food processor with garlic and chillies until finely chopped. Add oil and vinegar, then process until smooth. Season with salt and pepper. Pour the mixture over chicken, ensuring even coverage. Refrigerate for at least 4 hours, or overnight for best results.
  • Take the chicken out of the refrigerator 20 minutes before cooking to allow it to come to room temperature. Preheat a barbecue grill over high heat, then lower the heat to low. Place the chicken on the grill, skin-side down, and cover either with the barbecue hood or a large baking dish. Grill for 15 minutes, then flip the chicken. Continue cooking, covered, for an additional 12 to 15 minutes until it is just cooked through. Remove from the heat and loosely cover with foil. Let it rest for 10 minutes before serving with a side of salad and lime wedges.

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