Come Dine With Me recipes Butterfly barbecue chicken with herbs and lemon recipe

More recipes from Richenda's menu

Date Published:

12/09/2008

Richenda Hines showed her Come Dine With Me Gloucester guests she's a real barbie girl

1. Ask your butcher to spatchcock a large free range chicken - this means that all the bones (except the leg bones) have been removed. The chicken is flat and cooks more quickly and evenly than a whole chicken. Great for the barbecue as you only have one large item to turn rather than lots of different fiddly bits that can burn or dry out easily.

2. Zest one of the lemons and squeeze the juice from 2 lemons. Cut the lemon skins into quarters. Put the lemon zest, juice and quarters in a large, sturdy freezer bag.

3. Add the chicken, rosemary sprigs, garlic, salt and plenty of pepper. Move the chicken around in the bag so it is well coated with the marinade ingredients. Seal and chill in the fridge for 4 hours.

4. Light the barbecue and allow the heat to die down for up to 45 minutes. When the barbecue is giving off a medium-low heat, place the chicken on the grill, making sure that the rosemary, garlic and lemon quarters from the marinade are placed on top.

5. Cover with kettle barbecue lid and leave vent on lid open slightly. Cook each side for about 20 minutes, basting with extra lemon juice if needed. Check it is cooked properly by inserting a skewer into the thickest parts (thighs) and checking that the juices run clear.

6. Chop into 8 pieces with poultry shears or a large kitchen knife. Serve on a large platter with sprigs of rosemary, the grilled lemon quarters and 2 fresh lemons cut into rough quarters. Sprinkle with fresh chopped parsley, salt and freshly ground black pepper

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold

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