Barbecued Chicken with Chermoula Rub
Recipe by Matt Moran
This is a great dish – you can fire up the barbecue while the chicken is marinating.
Serves 4
Ingredients
- 1 × 1.6 kg chicken, cut in half and flattened
- 1 lemon, cut into quarters
- Chermoula rub
- ½ bunch coriander, chopped
- ½ bunch flat-leaf parsley, leaves picked and chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped ginger
- ¾ teaspoon sweet paprika
- ¾ teaspoon cumin seeds, roasted and ground
- ¾ teaspoon coriander seeds, roasted and ground
- 150 ml extra virgin olive oil juice of ¾ lemon
- ¾ long red chilli, finely chopped
- 1 teaspoon salt
Method
- To prepare the chermoula rub, mix all the ingredients together until combined.
- Massage the marinade all over the chicken and leave to marinate for at least an hour.
- Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.
- Cook the chicken, skin-side down, for 10 minutes, then turn it over and cook for a further 10 minutes or until cooked through (check by inserting a skewer into the leg – the chicken is cooked if the skewer is warm to touch when removed).
- Transfer the chicken to a plate and serve with lemon wedges.
