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  • Argentinian barbecue chicken with relish

    1 vote
    Argentinian barbecue chicken with relish
    Prep: 5 min Cook: 20 min Servings: 4
    by Brett Ede
    197 recipes
    >

    Ingredients

    • 1 heaped tbsp smoked (or plain) paprika
    • 1 tbsp dried oregano
    • 1 tbsp ground cumin
    • 2 pinches allspice
    • 11 garlic cloves
    • juice of 2 lemons
    • 4-6 tbsp olive oil
    • 1 large whole chicken
    • 1 punnet cherry tomatoes, quartered
    • 3 small red chillies, finely chopped
    • 4 spring (green) onions, finely chopped
    • ½ red onion, finely chopped
    • 3 heaped tbsp chopped fresh mint
    • a splash of red wine vinegar
    • 1 heaped tspn Dijon mustard
    • sea salt & freshly ground pepper

    Directions

    1. The day before serving, whisk the paprika, dried oregano, cumin and allspice with 8 crushed garlic cloves, the lemon juice and oil in a large bowl until well combined.
    2. Cut out the backbone of the chicken and remove any excess fat. Turn it over and flatten with your hand.
    3. Then put the chicken in the marinade, toss well, cover and refrigerate overnight, tossing now and again.
    4. When ready, skewer the chicken crossways and cook on a preheated BBQ or ridged grill, brushing with the marinade only for the first 10 mins.
    5. To make the relish, combine 3 finely chopped garlic cloves with a splash of oil and the remaining ingredients. Taste for seasonings.
    6. Spoon the relish over the chicken and serve with a simple salad on the side.

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