Spanish Style Chicken Slow Roasted
Celebrity chef, author & restaurateur, Adrian Richardson, cooks Spanish Style Chicken Slow Roasted
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- 1 whole chicken
- 1 red onion, finely chopped
- 4 cloves garlic
- 1 knob ginger
- 1 pinch saffron
- 1 tab smoked paprika
- 1 tab ginger
- 1 tab dried oregano
- 2 lemons
- ½ bunch coriander
- ½ bunch parsley
- white pepper
In a bowl mix together; red onion, garlic, ginger, saffron, paprika, ginger, oregano, coriander, parsley salt and white pepper.
Cut the rib bones out and remove fat. Open up to look like a butterfly (or ask your local butcher to do it for you!). Cut some grooves into the chicken skin.
Salt the chicken. Put the marinade on top of the chicken and rub in with your fingers.
Use the Heat Beads® BBQ Chimney Booster to get your BBQ ready for the Indirect method.
Cook on BBQ for 20 – 25 minutes.