HERB-MARINATED BBQ CHICKEN

8 SMARTPOINTS PER SERVE

PREP TIME: 20 MINUTES + MARINATING COOK TIME: 45 MINUTES SERVES 8

∙ ½ cup fresh flat-leaf parsley leaves, finely chopped, plus extra to serve

∙ ⅓ 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 chilli flakes

∙ 2 x 1.4kg chickens

∙ Lemon wedges, to serve

Combine chopped herbs, anchovies, shallots, garlic, lemon juice, oil and chilli flakes in a small bowl.

Using poultry shears or sturdy kitchen scissors, cut each chicken in half either side of backbone. Discard backbone. Cut in half again cross-ways. Place in a large snap-lock bag and add marinade. Seal bag tightly and turn to distribute marinade through chicken pieces. Refrigerate for at least 2 hours or overnight.

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 chicken cooks evenly.

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.