It’s barbecue season Down Under. That means summer nights sharing sizzling sausages, juicy lamb chops and veggie kebabs with the mates.
This recipe is sure to be a chick magnet for all your guests. With crispy charred skin, this whole chicken is perfectly succulent cooked on the barbie (and won’t heat up your whole house either).
And the best part? There’s no added sugar unlike all those other marinades and sauces. Instead, we’ve used fresh salsa verde and a squeeze of lemon to give it a healthy spin. Fire it up!
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