This is a great dish – you can fire up the barbecue while the chicken is marinating.


  • 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


  • 1.

    To prepare the chermoula rub, mix all the ingredients together until combined.

  • 2.

    Massage the marinade all over the chicken and leave to marinate for at least an hour.

  • 3.

    Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.

  • 4.

    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).

  • 5.

    Transfer the chicken to a plate and serve with lemon wedges.

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