[Japsnoet]

A friend and I made this for us over New Year’s. I have since made it 3 more times as it is very tasty and thus very popular.

Use 2 organic free range chickens. Cut each whole chicken from the breast bone through and flatten (butterfly). Using 2 long red chillies per chicken, chop very finely, chop about a 2cm thumb of fresh ginger per chicken, peel and chop finely. Take five or more tablespoons of finely chopped garlic, which has soaked in olive oil, and spread very generously across the chickens. Don’t drain the garlic, as otherwise you will need to add oil over the chicken. The garlic has just enough olive oil on it for the chicken. I usually buy heaps of Spanish garlic from Harris Farmers, chop it finely and then store it in olive oil in the fridge in a sterilized glass jar with an airtight lid. The garlic lasts for months (the oil is great to use for salad dressings). Rub the oil soaked garlic, fresh ginger, red chillies on both sides of the chicken. Place each chicken in a Corning ware dish. Squeeze 4+ lemons over each chicken. Pour lemon juice over each chicken. Make sure that the juice pours over all the surfaces of the chicken. Sprinkle a tablespoon of sea salt on the upper side of each chicken. Leave to marinade for couple of hours. Turn and then add another tablespoon of sea salt on the other side. Leave overnight. Barbeque in a Weber or grill in the oven. Freezes well if all bones are removed.