Ingredients:
For the Marinade: - 8 cloves garlic, finely chopped
- 2 bay leaves, finely crumbled
- 1 tsp paprika
- 1 tsp kosher salt
- 2 hot chillies, finely chopped
- 2 Tbsp olive oil
- For the Basting Sauce:
- 4 cloves garlic, finely chopped
- 1 Tbsp olive oil
- 475 ml (16 oz) coconut milk
Method: - To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
- Break the breast bone if necessary so the chicken can lay flat.
- Mix all ingredients for the marinade together.
- Rub the chicken with the marinade. Cover and refrigerate overnight.
- Let the chicken sit at room temperature for about 30 minutes before ready to broil.
- Mix together the ingredients of the basting sauce.
- Start the oven broiler and baste the skin with the coconut sauce.
- Place chicken skin side up on a roasting rack about 8" under the broiler.
- Baste frequently and broil for an hour.
- When ready, the chicken should be blackened on top and moist underneath.
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