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A real tasty marinated chicken


  • To make the marinade, whisk 200 ml oil with the garlic, honey, chilli paste, the grated rind of 1 lemon and the juice of 2, the soy, seasonings and cumin in a very large bowl.
  • Cut out the chicken backbones using scissors and flatten out with your palm. Then toss the chickens in the marinade until well coated and refrigerate for 6-8 hours (overnight is even better), turning 2 or 3 times.
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Cut the chickens in half through the breasts and place them in 1-2 large baking trays. Brush with some of the marinade, pour a little stock in the base, sprinkle with a little salt and cook in the oven for about 35-45 mins, basting with the marinade for the first 12 mins or so. Remove.
  • Pour about ¼ cup marinade into the tray and cook over a medium heat to form a sauce. Strain well.
  • Then toss the lettuce with the tomatoes, parsley and a little olive oil.
  • To serve, arrange the salad on individual plates, place the chicken on top and sprinkle with the sauce.


  • extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 heaped tbsp honey
  • 1 heaped tbsp chilli paste
  • 2 lemons
  • a good slurp of soy sauce
  • sea salt & freshly ground pepper
  • 1 tspn ground cumin
  • 2 whole chickens
  • chicken stock
  • the inner leaves of 3 cos lettuces
  • 1 punnet cherry tomatoes, halved
  • 2 good handfuls Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm