Grilled chicken

Grilled chicken

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 size 10 chickens, (1 kg each)
salt and freshly ground pepper
1 lemon, juiced
60g butter, melted
or 3 tablespoons olive oil

Method

  1. Split chickens in halves lengthwise and put skin-side up on large piece of greased foil. Sprinkle with salt and pepper and a squeeze of lemon juice. Brush with a little melted butter. Place under heated griller and cook for about 8 minutes, brushing several times with butter. Turn over. Brush with butter, add a squeeze of lemon juice and grill for 8 minutes then turn again so the chicken is skin-side up. Continue to grill until tender and brown. Serve with the reserved juices from the foil, and with vegetables of your choice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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