Lemon Chilli Chicken

Michael Moore Serving Size: Serves 6

INGREDIENTS

6 x Organic spatchcocks or 1x1kg fresh chicken

Salt Brine
1 lemon
1 tsp black pepper
2 ltr water
1 med fresh chilli
1 small knob of ginger
50g sea salt
1 tbspn coriander seeds

Lemon chilli paste:
½ tsp dried chilli flakes
60g fresh ginger
½ bunch fresh coriander
½ bunch fresh parsley
1 lemon zest and flesh
1 clove garlic
Pinch sea salt
2 tbspn brown sugar
2 tbsp soy sauce
150ml veg oil

METHOD

Dissolve the salt into the water and stir in the remaining ingredients making sure you mix well.

In a mortar and pestle pound all ingredients (apart from the oil) to form a paste, then add the oil.

Chop the chicken into pieces leaving them on the bone, place them into the brine for 1 hour, remove pat dry then rub them with the paste and leave again to marinate for at least 1 hour (up to 12 hours).

Place the chicken pieces onto a hot BBq and cook for 10-15 mins until cooked. Serve with a green salad.