Recipe Information
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
-
1.8kg (3.97 lbs) whole Chicken, butterflied
Spice Blend
-
2 tbsp smoked paprika
-
1 tbsp cumin
-
1 tsp garlic powder
-
1 tsp chilli powder
-
2 tsp salt
-
1 tsp freshly ground black pepper
-
1 lime, juiced
-
2 tbsp Extra-Virgin Olive Oil
Green Sauce
-
1 bunch cilantro, washed and dried well
-
2 jalapenos
-
2 scallions, roughly chopped
-
1 clove garlic, minced
-
1 lime, juiced
-
1 tsp sea salt
-
1/2 cup Greek yoghurt
-
1 tbsp Extra-Virgin Olive Oil
Directions
-
Preheat the FUSION grill to medium heat.
-
Add all ingredients for the Spice Blend into a bowl and mix well to combine. Massage the spice blend all over the chicken, getting into all the crevices.
-
Place chicken on to the FUSION grill, skin side up and cook for 30 minutes, flip skin side down and cook for a further 10 mins until nicely charred and the chicken is cooked through.
-
For Green Sauce, place the jalapenos onto the grill and cook, turning for 5 minutes until softened and lightly browned in spots. Roughly chop, then place into a food processor with the remaining ingredients for the Green Sauce and blitz until smooth and combined.
-
Allow chicken to rest for 10 minutes, before carving and serving with a drizzle of the Green Sauce.