A delicious recipe prepared by Julia and Libby Matthews for Rangitikei for Remix Magazine's BBQ like a Boss feature.
1 Rangitikei free range whole chicken
1/2 cup of tamarind concentrate
2 teaspoons of crushed garlic
4 teaspoons of crushed chill seasame seeds
ROASTED GREEN BEANS AND SHALLOTS
2 handfuls of green beans
Butterfly chicken by placing it breast side down and removing back bone with kitchen shears. Flip the chicken and simply press firmly on the breast bone to break it so the chicken flattens.
In a small bowl mix together tamarind, garlic and chilli with generous amounts of sea salt and freshly ground black pepper. Marinade the chicken in the sauce for at least thirty minutes – the longer the better.
On a medium-high heat on the BBQ, brush grill with oil and place chicken breast side up (to cook chicken from within). Close the lid and leave for 30 minutes. Turn the heat up high and flip chicken and cook for a further ten minutes.
As the chicken rests, place trimmed beans and chopped shallots on another part of the grill plate along with some oil. Grill vegetables for 5 minutes to soften and crisp up. Place chicken on a serving board and dress with vegetables and sesame seeds.