Ingredients
Lemon, thyme & chilli marinade
Method
1.Make lemon thyme and chilli marinade. Place ingredients in screw-top jar; shake well.
2.Discard necks from chickens. Using kitchen scissors, cut along each side of backbones; discard backbones. Turn chickens skin-side up; press down firmly on breastbone to flatten. Cut each chicken in half.
3.Combine half of the marinade with chicken in large shallow dish, turning to coat all over. Cover; refrigerate chicken for 3 hours or overnight. Reserve remaining marinade; refrigerate, covered, until required.
4.Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 200°C/400°F (or follow manufacturer’s instructions).
5.Place ¼ cup (60ml) water in two large foil disposable roasting pans; place two chicken on a wire rack in each pan. Place pans in the centre of the barbecue. Turn burners off underneath chickens, leaving other burners on low. Cook with the hood closed for 40 minutes or until cooked through; the juices should run clear when the chickens are pierced at the thigh joint.
6.Meanwhile, using a vegetable peeler, peel one of each yellow and green zucchini into long thin ribbons. Cut remaining zucchini crossways into thin rounds. Halve some of the zucchini flowers lengthways, if you like, making sure to remove the pointed stamen on the inside of the flower. Place all zucchini and mozzarella on a platter; drizzle with reserved marinade. Season to taste.
7.Place chicken on platter and scatter with thyme; serve with zucchini salad.
Use two large chickens instead of four small chickens and adjust the cooking time accordingly.
Note
