By pressing the meat while it’s cooking, the heat penetrates more efficiently for a juicier chook.
6 green chillies, deseeded, roughly chopped
1⁄2 bunch mint, leaves picked, plus extra, to garnish
1 tsp ground cumin
1⁄2 tsp ground cardamom
Finely grated zest and juice of 3 limes, plus extra cheeks, to serve
1 Tbsp extra virgin olive oil
2 tsp fish sauce
Sea-salt flakes and freshly ground black pepper, to season
2kg whole chicken
Shaved fennel, to serve
Aioli, to serve
Baguette, to serve
Put chilli, mint, cumin, cardamom, lime zest and juice, oil and fish sauce in a blender and blend until smooth. Season generously then pulse again.
Use sharp scissors to remove backbone of chicken.
Put chicken and spice mixture in a large bowl and massage. Cover with plastic wrap and set aside for 20 minutes to marinate.
Preheat a barbecue flat plate to medium. Put a non-stick barbecue liner (buy from barbecue stores) on flat plate then put chicken on top, skin-side down, butterflied.
Top chicken with sheets of baking paper and foil. Put a besser block on top.
Cook for 20 minutes, then lift off block using oven gloves, turn chicken, replace block and cook for 20 more minutes or until juices run clear when chicken is pierced at hip. Chop and serve with fennel, aioli, baguette and lime cheeks. To serve, garnish with extra mint.