Lemon Chili Chicken

1. 1

   Preheat grill. Combine butter, chili flakes, pepper, lemon zest and rosemary in a small bowl.

2. 2

   Using your fingers, carefully loosen chicken skin from breast. Push butter under skin. Place in a disposable baking tray then cook over indirect heat, covered, for 1 hour 20 mins, or until browned all over and cooked through.

3. 3

   Meanwhile, combine breadcrumbs and cheese.

4. 4

   Remove chicken from dish and strain juices into a small heatproof container. Return chicken to dish and sprinkle with crumb mixture. Drizzle 1/4 cup pan juices over breadcrumb mixture. Grill chicken over indirect heat for 5 mins, or until breadcrumbs are lightly browned. Cut chicken into quarters to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.