Courtesy of Kerry Gibson of Kerry’s Kitchen.

Ingredients:

• 1 large chicken spatchcocked, or
• 2kgs chicken thighs
• 1 tbsp smoked Spanish paprika
• 4 garlic cloves crushed
• ½ cup parsley chopped finely
• ½ mint chopped finely
• 2tsp grated lemon zest and juice from 1 lemon
• 2tbsp tomato paste

Method:

1. Place all ingredients in a bowl and mix well.
2. Pat and dry the chicken before rubbing the marinade all over the chicken.
3. Marinade for 4 hours or overnight.
4. Set the Big Green Egg for indirect cooking with the convEGGtor in place and the stainless steel grid on top.
5. Set your temperature to between 180°C and 190°C.
6. Place the chicken on indirect heat with the bone side facing down.
7. Cook for 50 mins or until cooked through.
8. Brush spare marinade over the chicken after 35mins.
9. Remove from heat and let rest for a few minutes before carving.

Serve with a green salad and cous cous.