• Juice of 1 lemon
• 2 tsp brown sugar
• 2 Tbsp Worcestershire sauce 2 tsp ground allspice
• 2 tsp smoked paprika Sea-salt flakes and freshly ground black pepper, to season
• 2kg whole chicken
• 1⁄2 cup extra virgin olive oil 1 bunch sage
• 1 bunch rosemary
• 1 bunch thyme
• Cooking oil spray, to grease Coleslaw salad, to serve
Combine lemon juice, sugar, Worcestershire sauce, allspice and paprika in a small bowl and season generously. Set aside.
Using a sharp knife or poultry shears, slice through centre of chicken breasts to butterfly. Pat dry using paper towel, then rub generously with marinade. Cover with plastic wrap and set aside for 30 minutes.
Meanwhile, put oil and 1⁄3 of each of the herbs in the jug of a blender and puree until fairly smooth, then transfer to a small bowl. Gather remaining herbs into a bunch and tie stems using kitchen string to form a brush.
Preheat a barbecue grill to medium or a chargrill pan over a medium heat. Spray chicken with cooking oil, then grill turning chicken often and basting every 5 minutes with herb mixture using herb brush
Thai green mango salad for 30 minutes or until chicken is cooked and juices run clear when pierced at the hip joint. Cover loosely with foil and set aside for 5 minutes. Garnish with herb brush and serve with coleslaw salad on the side.