Barbecued Chicken from Fine Family Cooking by Tony Bilson
Cut each chicken into four (the two legs and two breasts) and discard the back bone. Mix together the marinade ingredients. Place the chicken in a large bowl, p
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Ingredients
- 2 tablespoons virgin olive oil
- juice of 1 lemon
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, crushed and chopped
- 1 tablespoon strong Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1 bay leaf crushed
- 2 x 1 kg (2 lbs) corn-fed chickens
- 3 golden shallots, finely chopped
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