Image by Ben Dearnley
Ingredients (5)
- 3 (about 1.8kg each) fresh whole chicken or thawed frozen chickens
- 3 tbsp ground cumin
- 60ml (1/4 cup) olive oil
- Sea salt flakes, to serve
- Freshly ground black pepper, to serve
Method
- Step 1 Wash 1 chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut along either side of the backbone. Discard backbone.
- Step 2 Cut breast in half, splitting breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumsticks from thighs. Remove wings from breasts. Repeat with remaining chickens.
- Step 3 Combine the cumin and oil in a small bowl. Drizzle the chicken with the cumin mixture and rub evenly into the skin.
- Step 4 Preheat a chargrill or barbecue plate on high. Cook chicken pieces on preheated grill for 15 minutes each side or until cooked through.
- Step 5 Arrange chicken on a serving platter. Season with sea salt flakes and pepper.