2 x 1.4 kg whole chickens
2 Tbsp dried oregano
1 Tbsp paprika
salt and pepper to taste
3 vine-ripened tomatoes, finely chopped
2 Lebanese cucumbers, finely chopped
1 small red onion, finely chopped
½ cup drained pitted Kalamata olives, sliced
150 g Greek feta, cut into pieces
⅓ cup red wine vinegar
1 Tbsp extra virgin olive oil
1 small clove garlic, crushed
2 tsp caster sugar
- Pat chickens dry with absorbent kitchen paper. Remove excess fat from inside cavities.
- Place one chicken on a chopping board, breast-side down, with legs towards you. Using kitchen scissors, cut along either side of the backbone, starting from the parson’s nose to the neck. Remove and discard backbone. Turn chicken over with breast facing up. Place palm of your hand in the middle of breast and push firmly to flatten. Tuck wings under. Repeat with remaining chicken.
- Rub combined oregano and paprika evenly over chickens. Season with salt and pepper.
- Heat an oiled, barbecue grill plate over a high heat. Add chickens, skin-side down. Reduce heat to medium. Close lid or cover loosely with foil. Cook for 15 minutes. Turn over. Re-cover. Cook for a further 45 minutes, or until chicken is cooked through. Remove.
- Meanwhile, make dressing. Combine all ingredients in a large bowl. Whisk well. Add tomatoes, cucumbers, onion, olives and feta. Stir to combine.
- Place chickens on a serving plate. Spoon over half the salad. Serve with remaining salad.