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Lemon Chicken

Lemon Chicken


  • 3 poussins, split in half and backbone removed

Lemon Sauce:

  • 500ml fresh lemon juice
  • 250ml olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano


  1. Pre-heat the oven grill for 15 minutes before using. Season the chicken
    with salt and pepper, then grill, turning once, for 20-30 minutes or until the
    skin is golden brown and the juices run clear when the bird is pierced with
    a fork. Remove from the grill and, using a very sharp knife, cut each half
    into 4 pieces.
  2. Make the sauce by whisking together the lemon juice, oil, vinegar, garlic,
    oregano and seasoning with salt and pepper. Pour over the chicken and
    leave to marinate for 1 hour.
  3. Place the chicken on a grill pan and return to the grill for 5 minutes or until
    very brown. Turn each piece, basting with the liquid, and grill for a further
    minute. You may need to add a little more oil and lemon to taste.
    Remove from the grill and place chicken onto a warm serving dish. This is
    also delicious served cold at room temperature.

    Serves 4

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