-
Using a sharp knife, remove
the ends of the drumsticks or 'ankles' of the chicken as
these may get stuck on the bottom of the oven or in the
grill of the BBQ. In a bowl, mix all the marinade
ingredients. Rub all over the chicken, inside and out, and
marinade for at least 4 hours, but preferably overnight.
-
Heat the BBQ to medium, around
220C, with either the coals banked up on one side, or one
side of the gas burners turned off.
-
Open the can of cider and pour
100ml into a bowl. Put the chicken on top of the can of
cider by inserting it into the cavity and pulling the
chicken right down, ensuring it is stable. You can use
scrunched-up foil to stabilise the chicken.
-
To make the chimichurri, add
all of the ingredients to the bowl of cider and mix well.
Season and pour half into a separate bowl. Leave one in
the fridge to chill and keep one next to the BBQ
with a brush.
-
Sit the chicken upright
on the
BBQ with the breasts facing away from the direct heat.
Carefully close the lid and cook for 45 mins on the BBQ,
brushing regularly with the chimichurri. Turn the
chicken ( BBQ cooking only) towards the direct heat
and cook for a further 45 mins.
-
To oven cook,
heat the oven to 220C/ fan 200C/ Gas 7 and put in a deep
roasting tin with scrunched up foil in the bottom to keep
it upright. Baste the chicken with the chimichurri. Be
careful of the chicken burning. If necessary lower the
heat to 180C.
-
Once cooked, remove the cider
can and rest on a plate for 20 mins. Serve with the
chilled chimichurri from the fridge.
-
You can make lovely gravy by
mixing the cider juices with the chicken juices in a pan.
Put a tbsp of cornflour in a small bowl. Mix with a little
water to obtain a thin paste. Add to the cider juices in
the pan and bring to the boil, stirring all the time until
it thickens. Let it simmer for a couple of minutes and
transfer to a gravy boat to serve with the chicken.
DAILY
DINNERS 
