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Celebrity chef and restauranter Luke Mangan prepares a flavoursome chicken dish that looks as good as it tastes
Mix all the marinade ingredients together.
Coat the chickens in the marinade for 24 hours.
Next day, remove any excess marinade from the chickens and reserve for later use.
On a hot char-grill place the chickens, skin side down and cooked until nicely charred then turn over to seal and char the other side.
Place chickens on a baking tray and pour over the reserved marinade.
Bake in a pre-heated oven at 180C for 10 minutes.
Remove from oven and rest for 3 to 5 minutes.
Cut the chicken in 8ths and serve with salsa verde.
For the Salsa Verde:
Place all ingredients in a jug blender and blend well.
Season and use as required.
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