This a great summer dish very easy to prepare, on either a BBQ or charcoal. This recipe has a bit of a South American twist to it. It will go really well with a side salad and of course, an ice cold beer.
1x Whole chicken.
1x Tablespoon of smoked paprika.
1x Tablespoon of ground cumin seeds.
1x Tablespoon of black cracked pepper.
1x Tablespoon of sea salt.
1x Teaspoon of ground cardamom.
100g Virgin olive oil.
½ teaspoon of smoked chilli powder.
Juice of half a lemon.
2x Pinch of dried oregano.
3x Cloves of chopped garlic
Except for the chicken, add all ingredients into a large bowl and mix until a paste is made (chop garlic cloves fine and add into the mix).
Cut the chicken frame from the front, so that it can be opened from the chest and spread chicken butterflied style. Coat the chicken well with paste and leave it covered for 30 minutes in the fridge.
Chicken can be cooked on a BBQ, on coals or in an oven. If cooked on coals or BBQ make sure the chicken is turned over regularly to avoid being burnt and cook for approximately 30 minutes or until cooked through. If cooking it in the oven, cook at 200c until brown then turn temperature to 110c and cook for 1 hour.
When ready pour the lemon juice on top and cut into four.