Ingredients
- 1.3kg (2.5-3lb Chicken) Whole Chicken
For the Orange Marmalade Glaze
- 250 g (3/4 Cup) Orange Marmalade
- 60 ml (1/4 cup) Whisky
- 1 Tbsp English Mustard
- 1 Tsp Dried Oregano
- 2 Tsp Coarse Sea Salt
- Black Pepper, As much as you like
Instructions
- Add all of the ingredients for the orange marmalade glaze to a pan and heat until melted then allow to cool.
- Take your chicken and using a pair of kitchen shears remove the backbone.
- Flip over so that it is flesh side up and firmly press down with the palm of your hand, you will hear a pop.
- Place the chicken in a bag and then add the glaze and allow to steep for as long as you can (upto 24 hours).
- When ready to grill light your BBQ and allow it to get to temperature, ensure you have a direct heat side and indirect heat side.
- Remove the chicken from the fridge 30-40 minutes before you are ready to grill.
- If you want to help the chicken keep its shape then place two skewers in a cross formation pinning the leg to the opposite breast.
- Place the chicken skin side down on the direct heat section and cook until nicely coloured.
- Move to the indirect heat section, skin side up.
- Close the lid on your grill and cook for 35-40 minutes or until the fattest part of the chicken thigh reaches 73°C.
- Baste the chicken every 5 minutes with the left over marinade.
- When cooked remove and allow to rest for 5 minutes before serving.