Grilled chickens

Cut each chicken (2 pieces of 400–500 g) along the back and open it like a book. Press down with your palm to flatten the carcass.

Finely chop the garlic (4 cloves) and thyme leaves (a few sprigs).

Mash the garlic, thyme, coriander (1 tsp), salt (1 tbsp), and black pepper (1 tbsp) into a paste.

Melt the butter (50 g). Brush the chickens on all sides.

Rub the bird with the aromatic mixture. Let it marinate for 30–60 minutes at room temperature.

Preheat the grill to medium heat 180–200 °C. Place the chickens skin side down. Cook for 10–12 minutes until golden brown.

Flip them over. Cook for another 12–15 minutes until the juices run clear and the internal temperature reaches 74 °C in the thickest part.

Remove from the grill. Let rest for 5 minutes.