1. Wash chicken under cold water. Using kitchen scissors, cut along both sides of backbone of chicken; chuck the backbone. Pop the chicken, skin-side up, on a board; using the heel of your hand give it a good going over to flatten it out. Insert metal skewer through thigh and opposite wing of chicken to keep chicken flat. Repeat with other thigh and wing. Your chook should now look like it’s just finished a serious S&M session.
2. Combine remaining ingredients in large bowl, add chicken; toss to coat in marinade. Cover; refrigerate 3 hours or overnight.
3. Cook chicken on heated oiled flat plate, covered, brushing occasionally with reserved marinade, until cooked through.
Wirra Wirra Scrubby Rise This racy blend of sauvignon blanc, semillon and viognier is a hell of a lot tastier than its name might suggest. It’s a fresh, food-friendly wine that explodes on the palate in a riot of tropical fruit characters, and crisply zippy acids help to sharpen you up for a second glass.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Andre Martin