RECETAS Y COCINA

Ingredients

• One 3 1/2 lb. roasting chicken, split and flattened, rinsed and patted dry
• 4 tbl softened butter (60 ml)
• 3 tbl freshly squeezed lemon juice (45 ml)
• 1 clove garlic, finely minced
• 1 tsp fresh thyme (5 ml)
• 1/2 tsp chili powder (2.5 ml)
• Salt and freshly ground black pepper to taste
• 1/2 cup finely minced fresh parsley (125 ml)
• 1/3 cup olive oil (80 ml)
• 2 tbl red wine vinegar (30 ml)

Preparation

In a small bowl, combine the softened butter with the lemon juice, garlic, thyme, chili powder, salt and black pepper. Spread evenly over the chicken and refrigerate for up to 4 hours.

Later grill the chicken over medium coals, basting with the parsley mixture every now and then.

To make the parsley mixture, combine the parsley, olive oil and red wine vinegar in a bowl.

The chicken is done when it is cooked through and nicely coloured.

Baste generously with the parsley mixture before serving.

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