Manzanilla olive and herb butterflied chicken

Ingredients:

For the chickens

2 chickens, around 3 lb each, butterflied

8 cloves garlic, chopped

2 tbsp (30 ml) paprika

2 tsp (10 ml) chili flakes

2 tbsp (30 ml) fresh rosemary, chopped

¼ cup (60 ml) olive oil

For the garnish

1 cup (250 ml) pitted Manzanilla olives, ripped in halves

1 lemon, juiced

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) fresh marjoram, chopped

3 tbsp (45 ml) fresh parsley, chopped

Preparation:

Grill temperature: medium, indirect cooking method

Preheat the barbecue and oil the grill.
In a small bowl, mix the garlic, paprika, chili flakes, rosemary and olive oil. On a work surface, rub the chickens in the mix, then salt and pepper them.

Cook the chickens over indirect heat, skin side down, for around 15 minutes. For even colouring, turn them and continue cooking for around 25 to 30 minutes, or until they reach an internal temperature of 160°F/71°C.

Let the chickens rest for at least 10 minutes before cutting up. In the meantime, in a bowl, mix all the ingredients of the Manzanilla olive garnish. Serve, topping the chickens with the garnish.

CategoryPimiento-stuffed green Manzanilla olives

Ingredients