Whole Grilled Mini Chicken With Chicken and Green Salad

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Preparation time
10 mins
Cooking time
100 mins
Difficulty
Medium
Serves
4 people
Meal course
Meat
Posted by
Posted on

Prep time: 10 min

cooking time: 1 h 40 min

Difficulty: medium

Cannot be frozen

Ingredients:

3 tbsp olive oil, plus extra for brushing
6 cloves garlic, minced or crushed to a paste 1 tbsp honey
1 lemon, juiced
4 lb whole chicken trimmed and tied
1 curly leaf lettuce, leaves separated
kosher salt
freshly ground black pepper

  1. 1 Preheat a grill or barbecue to a moderately hot temperature; it should range between 180-200°C | 350-400°F.
  2. Whisk together the olive oil, garlic, honey, lemon juice and salt and pepper to taste in a small bowl.
  3. Spread the mixture onto the chicken. Season the inside of the chicken with a little salt and pepper to taste.
  4. Oil the grates of the grill with a little olive oil. Place the chicken onto the grill, breast side facing down, and cover with a lid. Cook for 45 minutes.
  5. After 45 minutes, flip the chicken and cook until the thickest part of the thigh registers at least 74°C | 165°F on a meat thermometer, about 25-35 minutes.
  6. Remove from the grill and leave to rest, covered loosely with aluminum foil, for at least 10 minutes.
  7. Serve with a garnish of curly leaf lettuce.

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