Food & Entertaining - Garden to Table

Head to your herb garden and snip some rosemary for this alfresco-ready meal

Serves 4 to 6


  • 1  3-lb free-range organic chicken
  • 4 cloves garlic, finely chopped
  • 2  hot chilies, finely chopped
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • ¼ cup hot sauce
  • 1 lemon, zested and juiced
  • 1 tsp smoked paprika
  • 1 tsp Maldon sea salt

Cut the chicken into 8 pieces, discarding the backbone and wing tips (or reserving for another use). With a sharp knife, cut deep slashes through the skin and meat of the chicken.

This will help the marinade absorb deep into the meat and help the chicken cook fast and evenly when it’s on the barbecue.

Place all the chicken pieces in a large bowl and rub the marinade ingredients all over the chicken. Refrigerate the chicken for 4 hours 
or overnight, turning once or twice 
to distribute the marinade evenly.

Heat the barbecue to medium. Place the chicken pieces several inches apart on the barbecue and leave to sear for several minutes before turning. The chicken will take about 25 minutes to cook through 
and is done when the juices run clear when the skin is pierced. If some pieces cook faster than others, remove them from the direct heat 
and keep them warm on a cooler part of the barbecue.

Chicken can be 
eaten hot or refrigerated for a picnic and kept cold for serving.


Read more in Food & Entertaining and Garden to Table

  • Page 1: Barbecue picnic chicken

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