Honey and Rosemary BBQ Chicken
2kg (size 20) whole chicken
2 tbsp Bertolli Extra Virgin Olive Oil Originale
2 tbsp chopped rosemary
Salad leaves, to serve
80g fine sea salt
60g brown sugar
Using kitchen scissors, cut the backbone from the chicken, pull open gently, placing the inside of the chicken down onto a clean surface. Press down on the chicken to flatten.
Combine salt and sugar with 2L water and stir to dissolve. Place chicken into a large, zip lock bag, pour in the brine, zip bag closed and place into the fridge for 2 hours. Take chicken out of the brine and pat dry with paper towel (discard brine).
Combine olive oil, honey, finely grated zest of both lemons (reserve lemons) and rosemary and whisk until emulsified. Pour over the chicken, rubbing the mixture in well (reserve any extra).
Preheat BBQ grill to medium. Place the chicken skin-side up onto the grill, close the BBQ lid and cook for 45-50 mins, basting every 15 mins with excess honey sauce. If you have a thermometer check that the internal temperature is 72ºC. If you don’t have a thermometer the chicken is done when juices run clear.
Remove chicken from BBQ, cover with foil and allow to rest for 15 mins before carving. Cut reserved lemon in half and grill on BBQ until charred. Serve chicken pieces with charred lemon squeezed over the top, and a side of fresh salad leaves.