Ingredients:
1 Spatchcooked Chicken, marinated in:
Juice of 1 Lemon
2 Tablespoons of Black Peppercorns, lightly crushed in pestle and mortar,
100 ml Olive Oil (not extra-virgin)
2 cloves of garlic. peeled and bruised
to sprinkle over;
Maldon Salt
Handfull of fresh parsley, chopped
Sit the birds in their marinade in a dish onto which they fit snugly, cover with clingfilm and leave in the fridge, ideally overnight or for 24 hours. though even a couple of hours would have an effect.
When the barbecue is good and hot, lift the birds out of their marinade and cook on the barbie until the flesh has lost all raw pinkness but is still tender within and the skin is crisp. It's hard to be precise about times, since barbecues differ even more than ovens do, but on my barbecue - a gas fired outdoor chef, which I love to distraction and, since it has a lid, I use even in the winter the rain - the chicken takes about 35 minutes.
Along with the maldon salt, sprinkle freshly chopped parsley over the chicken.
Let me know if you want the recipe for the poussins and quail.
Hope you have a nice evening.
Jules