the chicken so that
it will sit flat on the
barbecue. All this
means is using
a pair of kitchen
scissors or a sharp
kitchen knife to cut
down either side of
the parson’s nose to
Then, place the chicken, breast side up, on a
chopping board and push down hard to flatten
with your hands. Use a sharp knife to make lots
of deep slashes in the chicken, about three in
each breast and two in each leg.
In a mortar and pestle, crush the garlic and
peppercorns together to a grey, mushy paste.
Stir the lime juice into the paste, then the
chopped coriander. Put the chicken in a dish
and massage the marinade into the chicken.
Cover with cling film and refrigerate for at
least 2 hours, but preferably overnight.
To cook the chicken, fire up the barbecue.
When the flames die down and the coals
are hot and glowing, lay the chicken on the
barbecue, skin side up, and sprinkle with salt.
You will be tempted to keep prodding it and
lifting it up, but leave it alone. After 25 mins,
the chicken will look like it’s cooked through,
but flip it over and give the skin side 10 mins
to brown. Lift the chicken onto a chopping
board and leave to rest for a few minutes.
You can now carve conventionally but I like
to get a cleaver and chop it straight down
into thick slices. Pile it up on a platter and serve
scattered with fresh coriander and lime wedges.