Weight Watchers Magazine (Australia) - - On The Barbecue -

Smart­points VALUE PER SERVE 8 SERVES 8 PREP 20 mins + mar­i­nat­ing COOK­ING TIME 45 mins

½ cup fresh flat-leaf pars­ley leaves,

finely chopped cup fresh basil leaves, finely chopped

3 an­chovies, finely chopped

2 green shal­lots, finely chopped

1 gar­lic clove, crushed 2 tbs lemon juice 2 tbs olive oil

1 tsp dried chilli flakes 2 x 1.4kg chick­ens or 6 x 500g spatch­cocks

¼ cup fresh flat-leaf pars­ley leaves,

ex­tra, to serve Lemon wedges, to serve

1 Com­bine chopped herbs, an­chovies, shal­lots, gar­lic, lemon juice, oil and chilli flakes in a small bowl. 2 Us­ing poul­try shears or sturdy kitchen scis­sors, cut each chicken in half ei­ther side of back­bone. Dis­card back­bone. Cut in half again cross­ways. Place in a large snap-lock bag and add mari­nade. Seal bag tightly and turn to dis­trib­ute mari­nade through chicken. Re­frig­er­ate for at least 2 hours or overnight. 3 Light burn­ers un­der grill side of a cov­ered bar­be­cue, close lid and pre­heat to 190°C. Place chicken in a large shal­low oven­proof dish in a sin­gle layer. Place onto flat plate (i.e. not di­rectly over heat), close lid and cook for 45 min­utes, rotating dish half­way through cook­ing so they cook evenly. 4 Un­cover bar­be­cue. Take chicken out of dish and place skin-side down onto grill plate for 3-4 min­utes or un­til skin is slightly charred. Turn and cook, skin-side up, for 2 min­utes. Trans­fer to a plat­ter and sprin­kle with ex­tra pars­ley. Serve with lemon wedges. >

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