Eh, who needs authenticity, when faking it tastes this good? If the answer is ‘I do!’ the original recipe I nicked/improvised this from can be found here on the wonderful SBS recipe site. Be warned: they want you to marinate the chicken overnight. I just want you to marinate it for as long as you can. In my case it was just a couple of hours.
Ingredients
- 1 organic chook, butterflied open
- 8 cloves of garlic, smashed and peeled
- 6 bay leaves, roughly cut
- 2 tbsp smoky paprika
- juice of two lemons
- 2/3 cup beer
- 1/3 cup whiskey
- 2 tbsp olive oil
- salt and pepper as desired
Method
Not really a method! Be prepared for hands on and mess and off we go…
Put all of these ingredients in a tough ziplock plastic bag. Massage the chicken firmly but with love. Leave it to marinade in the fridge for at least two hours. Bring it out of the fridge to come to room temperature before barbecueing.
Immensely easy, immensely yummy.
The trickiest bit is probably flattening the chook, and that is just messy (as long as you have good chook scissors). Just don’t use the Laphroaig here. The blended whiskey is just fine.