What you need
2 x 1.3kg whole fresh chickens
2 small red onions, coarsely grated
2 bunches fresh oregano, leaves picked, chopped
2 tbs finely grated lemon rind 4 garlic cloves, crushed
2 long fresh green chillies, seeded, finely chopped
80ml (1/3 cup) olive oil Olive oil, to grease
Fresh oregano sprigs to serve
what to do
Rinse 1 chicken inside and out under cold running water. Pat dry with paper towel. Place, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone.
Turn the chicken and open. Press to flatten. Place in a glass or ceramic dish. Repeat with the remaining chicken.
Season with salt and pepper.
Combine the onion, chopped oregano, lemon rind, garlic, chilli and oil in a bowl. Spread the mixture over the chickens.
Set aside for 10 minutes to marinate.
Preheat a barbecue hot plate on high.
Brush the plate with oil.
Cook the chickens, skin-side down, on barbecue for 10 minutes or until browned. Turn and cook for a further 15 minutes or until cooked through.
Cut into pieces and place on a serving platter.
Top with fresh oregano sprigs,