Directions

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  1. Preheat oven to 250C.
  2. Prepare the chicken marinade: vinegar, oil, garlic, cumin powder, coriander powder, smoked paprika, sumac, chilli powder, chilli flakes, and salt.
  3. Rub the chicken with the marinade. Set in the fridge for at least 45 minutes.
  4. Line a baking sheet with foil and place the chicken on it.
  5. Place the chicken on the middle shelf of the oven for approximately 7-8 minutes until well browned on top.
  6. Turn the oven temperature down to 180C (fan-forced) and continue to bake for a further 35-40 minutes. Use a meat thermometer to check that the internal temperature of the chicken reaches 63C and juices run clear when pierced next to the bone.
  7. Remove the chicken from the oven and rest for 5-10 minutes before serving.
  8. For the quick “Zhoug”, mix the green chutney with apple cider vinegar, and sugar. Refrigerate until ready to serve.
  9. To serve, drizzle the chicken with Zhoug and serve the remainder on the side.

 

This recipe is inspired by Linda’s charcoal chicken from Masterchef AU.