- size 20 chicken
- sea salt flakes and freshly-ground black pepper
- ½ cup orange marmalade
- juice of 2 limes
- 2 Tbsp macadamia oil
- 2 cloves garlic, minced
- 4cm piece turmeric, minced
- 2 Tbsp extra virgin olive oil
- ¼ cup golden syrup
- cos lettuce, pickles, grilled flatbread and tzatziki to serve
Preparation time: 20 minutes
Cooking time: 45 minutes
1 Preheat oven to 200°C. Use a sharp pair of scissors to remove the chicken’s backbone,
then pat dry inside and out with kitchen paper. Season generously with salt and pepper.
2 Combine the marmalade, lime juice, macadamia oil, garlic and turmeric in a blender,
then purée until very smooth. Load half the mixture into a meat injector and inject into the
breasts and thighs of the chicken. Set aside for 30 minutes.
3 Rub the chicken with extra virgin olive oil, then arrange over a moderate barbecue grill
and cook for 10 minutes, turning several times, until well-browned. Transfer to a rack over a
baking tray then continue cooking. Stir the golden syrup into the remaining marinade, then
begin basting the chicken every 5 minutes, until then chicken is firm to touch and glazed,
about 35 minutes. Carve, then serve with cos, pickles, grilled flatbread and tzatziki.