Ingredients
- For the chicken rub:
- 1 tbs smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tbs olive oil
- 1 half chicken, bone in
- For the charred chimichurri:
- 8 Padrón peppers
- 3 spring onions, root removed
- 2 green chillis
- 1 head garlic
- 1 tbs olive oil
- Sea salt
- 1 avocado
- Juice and zest of 1 lime
- Handful fresh coriander, plus extra for garnish
- Handful fresh mint, plus extra for garnish
- 1 tbs capers
- 1 tbs olive oil
- Sea salt
- Preheat the oven to 200 degrees and get your barbecue to a high heat.
- Place the dry ingredients for the spice rub into a small bowl and stir to combine. Then stir in the olive oil.
- Place the half chicken on an oven tray, skin side up, and spoon on the spice rub, spreading out evenly to coat and cover the skin of the chicken.
- Place the tray in the oven and cook for 35 minutes at 200 degrees. Then, remove from the oven and finish on the barbecue for five minutes to get nicely charred. Allow to rest for five minutes.
- When the chicken goes into the oven, make the charred chimichurri. Put the Padrón peppers, spring onions, chillies and garlic into a bowl and season with olive oil and sea salt to coat evenly.
- Place the veg on to a hot barbecue and cook for five minutes until nicely charred. Remove the veg from the barbecue, place on a plate, and cover with cling film so the veg softens in the residual heat. Leave to chill for 30 minutes.
- To finish the chimichurri, squeeze out the garlic pulp from the garlic head and add to a blender along with the rest of the softened, charred veg, the flesh from one avocado, lime juice, lime zest, coriander, mint, capers and oil. Season with salt and blend to a paste.
- To finish, spoon the charred chimichurri on to a serving plate and spread with the back of a spoon. Cut the charred spiced chicken into portions and place on top of the charred chimichurri. Garnish with some extra herbs.
