| Ingredients: | | | | bone halves and tuck under wings. Pat dry with |
| -2kg chickens ( 1kg each chicken) | | | | paper towel. |
| -Lemon wedges, | | | | Repeat these steps with the other chicken. |
| -hot potato chips, | | | | Preheat your barbecue on high. Make 5 mm deep and |
| For chilli sauce: | | | | 4 cm long cuts into the chicken flesh. Reserve 2 1/2 |
| -3 roughly chopped garlic cloves, | | | | tablespoons chilli sauce and brush underside of the |
| -1/4 cup olive oil, | | | | chicken with the rest of the chilli sauce. |
| -5-7 small fresh roughly chopped red birdseye chillies, | | | | Reduce the bbq grill to medium, then place chicken |
| -1 tablespoon sea salt, | | | | skin side up on the grill. |
| -2 tablespoons fresh lemon juice | | | | Cook for about 10 minutes, brushing with the chilli |
| Preparation: | | | | sauce. Brush the top of the chicken with the rest of |
| For the chilli sauce, in a bowl of food processor place | | | | the chilli sauce and turn over. Cook for 8 minutes |
| the chillies and the garlic. Then scraping down the side | | | | more and when chicken is fully cooked transfer to a |
| occasionally until the chillies are finely chopped. Now | | | | plate andcover loosly with foil. |
| add lemon juice, oil and salt into the bowl and | | | | Set aside for about 5 minutes. Brush the chicken with |
| transfer to a plastic container. | | | | the reserved chilli sauce and serve the chicken with |
| Place one of the chickens, breast side up on a work | | | | lemon wedges and hot potato chips. |
| surface and use poultryshears to cut the the chicken | | | | You can cook the delicious chilli sauce 2-3 weeks |
| breast in a half and cleaning the bones. | | | | before, and store in a fridge for much more better |
| Press the chicken to open flat and cut on eaither side | | | | taste. |
| of backbone then discard backbone. Remove breast | | | | Serves 4. |