MINT AND LIME CHICKEN WITH WATERMELON SALAD
This zesty whole chicken is cooked on the barbecue so it has super-crispy skin. Served with a watermelon and cucumber salad, itís the perfect dish for entertaining.
2 green onions, roughly chopped
1.7kg whole chicken
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1 1/2 cups fresh round-leaf mint leaves
2 garlic cloves, quartered
1/4 small seedless watermelon, cut into 1.5cm cubes
1 Lebanese cucumber, thinly sliced
1 long green chili, finely chopped
2 teaspoons lime zest
1 tablespoon sea salt
Place onion, garlic, 2 tablespoons oil, 1 tablespoon lime juice and 1/2 cup mint in a small food processor. Then Process until finely chopped. Season with pepper.
Pat chicken dry with paper towel. Place on a chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of the backbone and discard. Open out the chicken. Turn over. Press down with the heel of your hand. Place in a glass or ceramic dish. Add mint mixture. Rub to coat. Cover. Refrigerate for 30 minutes to allow flavors to develop.
Preheat a barbecue hotplate (with hood) on medium heat, with hood, closed. Cook chicken, skin-side down, on a greased hotplate for 5 minutes or until skin is golden and crisp. Turn. Close hood. Cook for 45 to 50 minutes or until golden brown and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
Meanwhile, place watermelon, cucumber, chili, 1/2 cup remaining mint, remaining oil and lime juice in a bowl. Season with salt and pepper. Toss to combine.
Place lime zest and remaining mint in a small food processor. Process until finely chopped. Add sea salt. Pulse until just combined. Transfer to a bowl. Sprinkle chicken with mint mixture. Serve with salad.