Honey Roast Chicken

Ingredients

• 1 x 1.5kg (3 lbs) whole chicken
• FOR THE FIRST MARINADE
• Juice of two large lemons
• 1 tbsp garlic and ginger paste
• 1 tsp salt
• 1 tbsp Kashmiri chilli powder
• 70ml (1/4 cup) rapeseed (canola) oil
• FOR THE SECOND MARINADE
• 5 tbsp ghee
• 2 medium red onions, finely chopped
• 2 tbsp garlic and ginger paste
• 3 green finger chillies
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garam masala
• 100g (1/4 cup) Greek yoghurt
• TO FINISH
• 125ml (1/2 cup) honey

Steps

1. Using a sharp chefs knife or kitchen scissors, cut the back bone of the chicken out. Place the chicken breast side up on a clean surface and crush it down with your hands. You should hear it crackle as a few bones break.
2. Move your fingers under the skin of the chicken so that it is left on but not attached to the meat. Using a small, sharp knife, score the chicken meat all over the breasts, legs and thighs being very careful not to rip the skin.
3. Whisk the first marinade ingredient together in a bowl and then apply it to the chicken, inside, under the skin and on the skin too. Allow to marinate for 20 minutes or up to 2 hours while you prepare the second marinade.
4. Heat the ghee in a frying pan and add the chopped onions. Fry for about 10 minutes over a medium high heat until the onions are golden brown and turning a bit crispy.
5. Transfer the fried onions to a blender with a slotted spoon and add pour any remaining ghee into a bowl with the honey which will be used later. Set aside.
6. Add the chillies, ground cumin, salt, pepper and garam masala to the blender with the onions and blend to a paste. You can add a drop of water to do so if you must but try not too. Pour this paste into a bowl and add the yoghurt. Whisk it all until creamy smooth.
7. Apply this marinade to the chicken inside, under the skin and over the skin, rubbing it right into the shallow scores you made in the meat. Allow to marinate for 4 hours or up to 24 hours. If time is an issue, you can go straight to cooking but the longer you can marinate the chicken, the better.
8. Prepare your barbecue for indirect heat. You are aiming for a cooking temperature of 250C (480F). When your barbecue is up to heat, place the chicken breast side up over the cooler side of the barbecue and close the lid. Allow to cook for 30 minutes.
9. Transfer the chicken to a wire rack and allow to drip for a few minutes to dry and then apply the honey all over the skin. Place the chicken back on the barbecue and continue roasting for another 20 to 30 minutes or until the internal temperature reaches 75C (165F). If you don’t have a meat thermometer, the chicken is ready when the juices run clear when pricked with a knife or fork.
10. Season with flaky salt and more black pepper to serve.