Ingredients (8 servings)
- 2 x ±1.3kg chickens, butterflied
- 1 tablespoon olive oil
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 4 garlic cloves, crushed
- 2 long red chilies, finely chopped
- 2 oranges, peeled, sliced
- ¼ cup fresh mint leaves (optional)
Preheat a barbecue (with hood) hot plate on medium, with hood closed. Rub chickens with oil. Season with salt and pepper. Cook chicken, skin-side down, for 5 minutes or until skin is golden and crisp. Turn, skin-side up. Cook, with barbecue hood down, for 25 to 30 minutes or until cooked through.
Meanwhile, combine vinegar, honey and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil for 10 minutes or until mixture thickens slightly. Set aside to cool. Stir in garlic and chilli.
Transfer the chicken to a large shallow dish. Drizzle with sauce. Turn to coat. Loosely cover with foil. Stand for 10 minutes to rest. Cut the chicken into portions.
Arrange the orange slices on a large serving platter. Top with chicken. Spoon over sauce. Sprinkle with mint. Serve.