Recipes -Lime Pepper BBQ Chicken


Ingredients:
Lime Pepper BBQ Chicken
2 x Fryer Chickens
2 x Limes and zest
2 tsp red pepper flakes (10ml)
1 tbsp chopped garlic (15ml)
1 tbsp Worcestershire sauce (15ml)
1 tsp dry mustard powder (5ml)
1/4 cup vegetable oil (60ml)
Salt and pepper to taste
8 x 14 inch (35cm) flat metal skewers

Directions:
Lime Pepper BBQ Chicken

In medium bowl mix together garlic, Worcestershire sauce, dry mustard, red pepper flakes and vegetable oil.

Remove the zest from the limes and add to the bowl of marinade ingredients.

Remove the white pith from lime and discard. Chop the peeled lime into small ½ inch pieces (8 mm) add to the bowl.

Remove backbone from chickens, just hack them out.

Push a skewer horizontally through the wings and breast. Push another skewer horizontally thoughout the thighs. Repeat with remaining chicken.

Place the chicken on a large baking tray.

Pour marinade over chickens turning to coat. Cover and refrigerate for 3 hours.

Preheat BBQ 250°F/125°C or medium high heat.
Oil barbeque grill
Season the chickens with salt and pepper to taste.
Place chicken skin side down on BBQ grill and cook for 15 minutes or until the skin is crispy and golden brown in colour. Flip the chickens using the skewers as an aid. Continue to cook a further 10 minutes or until there is no trace of pink at the bone.
Remove from BBQ and tent loosely with foil. Let meat rest 10 minutes.
Remove skewers and carve the chickens into desired portions.