One for the BBQ

Buttermilk BBQ Chicken.
Serves 4

Ingredients
2 small Chickens

Buttermilk Marinade
300ml buttermilk
2tbsp olive oil
2tsp paprika
1tsp garlic salt
1tsp celery salt
1tsp onion powder
1tsp dried oregano
1tsp pepper

1. Cut the chickens in half by removing the backbone then cut through the breastbone. Score the chickens on the flesh side as this will help speed up the cooking time.

2. To make the marinade, mix together all the ingredients in a large bowl. Add the chickens halves and mix well until the chicken is well coated.
Cover the bowl with clingfilm and leave to marinate in the fridge over night.

3. Remove the chicken halves from the fridge for at least an hour before you want to cook them. This will allow them to come back up to temperature.

4. Prepare the bbq for direct cooking and preheat to medium-hot.

5. Place the chicken halves skin-side up on the bbq grill and cook for 15 minutes with a lid on. Turn the chicken over and cook for a further 10 minutes. Ensure chicken is cooked by checking the juices run clear when the thickest part of the meat is pierced with a skewer and the centre of the meat is no longer pink. Leave the chicken to rest in a warm place for 5 minutes before serving.