1 free-range butterflied chicken, at room temperature
Salt and freshly ground black pepper
2 limes, cut in half
1 chilli, finely chopped, with seeds removed
2 cloves garlic, finely chopped
¼ cup chopped fresh Italian parsley
Finely grated zest of 1 lime
1. Preheat the barbecue on medium. Season the chicken on both sides with salt and pepper.
2. Place the chicken on the barbecue, skin-side down, and grill until the fat renders and the skin becomes browned and crisp, this will take about 15 minutes. At the same time, barbecue the cut-side of lime halves for 2 minutes, to caramelise, then remove to one side.
3. Turn the chicken over, close the BBQ cover and continue grilling for another 30-35 minutes or until cooked through. Remove from the barbecue, loosely cover with foil and rest 10 minutes before carving.
4. Mix together the chilli, garlic, parsley and zest and sprinkle over the chicken. Serve with caramelised lime halves on the side, to squeeze over.