CC license



Ingredients:
  • 2 kg (4 1/2 lb) chicken.

For the Marinade:
  • 8 cloves garlic, finely chopped
  • 2 bay leaves, finely crumbled
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 2 hot chillies, finely chopped
  • 2 Tbsp olive oil
  • For the Basting Sauce:
  • 4 cloves garlic, finely chopped
  • 1 Tbsp olive oil
  • 475 ml  (16 oz) coconut milk

Method:
  1. To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
  2. Break the breast bone if necessary so the chicken can lay flat.
  3. Mix all ingredients for the marinade together.
  4. Rub the chicken with the marinade. Cover and refrigerate overnight.
  5. Let the chicken sit at room temperature for about 30 minutes before ready to broil.
  6. Mix together the ingredients of the basting sauce.
  7. Start the oven broiler and baste the skin with the coconut sauce.
  8. Place chicken skin side up on a roasting rack about 8" under the broiler.
  9. Baste frequently and broil for an hour.
  10. When ready, the chicken should be blackened on top and moist underneath.