1 #18 Lillydale Free Range Chicken which has been halved and scored
For the Chilli sauce:
7 small fresh red birdseye chillies, chopped
2 long red chillies, chopped
3 garlic cloves, chopped
60ml (1/4 cup) olive oil
2 tbs fresh lemon juice
1 tbs sea salt
To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to an airtight container.
Preheat barbecue grill on high, while it is heating up, place chicken, skin side up, Pat dry with paper towel, turn over and brush some of the chilli sauce onto the underside of the chicken.
Reduce the heat to medium and place the chicken, skin-side up, on the preheated barbecue, cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Just before serving, brush chicken with any of the leftover chilli sauce.
For an easy side dish, serve with Lemon wedges and hot potato chips