About this recipe:Don't be afraid of the salt marinade - it makes the skin crispy and the flesh unbelievably sweet. You can add a variety of dried or fresh herbs to the sea salt whilst marinading for extra flavour. Lemon or orange zest also work a treat.
1 free-range chicken
generous amount of sea salt to marinate
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Ask your butcher to butterfly your chicken (unless you know how to do it yourself).
Pat the chicken dry on both sides (especially the skin) with a dry cloth or kitchen paper. Cover both sides with a generous amount of salt. Put salted chicken in uncovered bowl then place in fridge for 2.5 hours or longer (I have marinated for up to five).
Get barbecue started. Once flames have disappeared, put lid on BBQ, then wait for 20 minutes to ensure the coals aren't too hot.
Wash all of the salt off the chicken then dry off with clean cloth or kitchen paper. Make sure the chicken is completely dry.
Place bone side down (skin up) on cooking rack of BBQ. Cover then leave for 90 minutes to cook.