5 Tbsp mayonnaise
2 1/2 Tbsp chipotle barbecue sauce
2 tsp white balsamic
1 x 1.6kg Steggles chicken, butterflied
3 fresh bay leaves
2 Tbsp whole fennel seeds
4 garlic cloves, skin on
1 1\2 heaped Tbsp salt flakes
Freshly ground black pepper
80ml extra virgin olive oil plus extra
2 bunches spring onions, look for large bulbs
2 Tbsp white balsamic vinegar
½ bunch parsley, leaves picked and torn
4 gem cos lettuces split in half lengthways
2 lemons cut in half
Combine the mayonnaise, chipotle barbecue sauce and balsamic together and set aside to serve.
Butterfly the chicken or (ask the butcher to do it). Make a couple of scores or cuts on the thickest part of the thigh enable even cooking. Make sure your chicken is at room temperature before cooking.
Preheat the charcoal ahead of time.
Pound the bay leaf, fennel seed and salt together. Then pound in the garlic, keeping most of the papery skins. Stir in the oil, you should have a rough paste.
Rub the paste all over the butterflied chicken and then season with salt and pepper.
Cook the chicken over low even coals mostly skin side down for 25 minutes, then turn over and cook the other side for a further 20 minutes covered loosely with foil. Set aside in a warm tray and rest for 20 minutes before cutting.
While the chicken is resting trim the top half off the spring onions off and leave the roots (they may need a wash). Oil and season the spring onion and cook the spring onions over the coals for 2 minutes each side. Remove from heat, and dress with white balsamic vinegar and toss through the parsley.
Cut the gem lettuces in half lengthways and grill cut side down for 3 minutes to mark and wilt slightly.
Grill the lemons cut side down for a couple of minutes to char.
To assemble transfer the lettuce and spring onions onto a serving plate along with the chicken, whole or cut into pieces. Drizzle any chicken juices over along with extra virgin oil and salt and pepper and serve with the lemon and mayo on the side.