Ingredients
For the chicken brine :
150g sea salt
60g brown sugar
50ml cider vinegar
2 heads garlic, cut in half
6 bay leaves
Few sprigs thyme
2 lemons, thick slices
1 litre water
Sauce – 10 birds eye chillies
100ml extra virgin olive oil
100ml red wine vinegar
4 cloves garlic
2 tbsp smoked paprika
1 x butterflied chicken (about 1.5kg)
Serve with slaw, rolls, fries, corn on the cob
Method
- Brine- bring everything except lemon to the boil. Take off heat, add lemons. Cool completely. Add chicken. Marinade overnight
- Take out of brine, wash off brine
- Sauce – fry the chilies, garlic for 3mins. Add the other ingredients, then puree until very smooth
- Brush sauce on the chicken
- Roast at 180c, covered for 40mins
- Take off cover and roast 10mins more, putting on more sauce
- Serve with all the goodies