Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Using a sharp knife, remove the ends of the drumsticks or ‘ankles’ of the chicken as these may get stuck in the grill of the barbecue.
In a bowl, mix all the marinade ingredients. Rub all over the chicken, inside and out, and marinate for at least 4 hours, but preferably overnight.
Heat the barbecue to medium, around 220C, with either the coals banked up on one-side, or one side of the gas burners turned off.
Open the can of cider and pour 100ml into a bowl. Put the chicken on top of the can of cider by inserting it into the cavity and pulling the chicken right down, ensuring it’s stable.
To make the chimichurri, add all of the ingredients to the bowl of cider and mix well. Season and pour half into a separate bowl.
Leave one in the fridge to chill and keep one next to the barbecue with a brush.
Sit the chicken upright on the barbecue with the breasts facing away from the direct heat.
Carefully close the lid and cook for 45 minutes, brushing regularly with the chimichurri. Turn the chicken towards the direct heat, and cook for a further 45 minutes, brushing regularly.
Once cooked, remove the cider can and rest on a plate for 20 minutes.
Serve with the chilled chimichurri from the fridge.