Ingredients
2 kg chicken pieces
SAUCE:--
2 long red chilli, rough chopped
3 garlic cloves, rough chopped
¼ cup rice bran oil
2 tbsp fresh lemon juice
2 tsp SIDS CRAZY LEMON
lemon wedges, to serve
Directions
Place the chilli and garlic in the bowl of a small food processor and blitz, scraping down the side occasionally, until finely chopped. Add oil, lemon juice and SIDS CRAZY LEMON then flash until just combined. Transfer to a screw-top jar or plastic container.
Preheat barbecue grill on high. Use a knife to make 5 mm deep and 4 cm long cuts into chicken flesh. Reserve 2½ tablespoons chilli sauce. Brush underside of chicken with some remaining chilli sauce.
Reduce heat to medium. Place the chicken, skin-side up, on the grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes until the juices run clear when the thickest part of the chicken is pierced with a skewer.
Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce and serve immediately with lemon wedges and chips.
