1.8 kg whole chicken
2 tsp ground cumin
2 tsp smoked paprika
½ tsp cayenne pepper
½ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1½ cups flat-leaf parsley leaves
½ cup oregano leaves
Finely-grated zest of 2 lemons
4 cloves garlic, crushed
2 tsp red wine vinegar
6 servings shredded red cabbage salad to serve
- Using a pair of sharp kitchen scissors, cut along each side of chicken backbone and remove. Mix spices with 2 Tbsp of the oil in a small bowl. Spoon onto chicken and massage in to coat, then season with salt and pepper.
- Preheat barbecue grill to medium. Grill chicken, skin-side down, for 10 minutes. Turn over and cook for a further 30 minutes, turning every 10 minutes, or until chicken is cooked and juices run clear when pierced at joint between thigh and drumstick.
- Meanwhile, finely chop parsley and oregano and transfer to a medium bowl. Add lemon zest, garlic, vinegar and remaining oil, then stir to combine. Season.
- Chop chicken into large pieces, then top with herb mixture. Serve with red cabbage salad on the side.