• size 20 chicken
  • sea salt flakes and freshly ground black pepper
  • ½ cup orange marmalade
  • juice of 2 limes
  • 2 Tbsp macadamia oil
  • 2 cloves garlic, minced
  • 4cm piece turmeric, minced
  • 2 Tbsp extra virgin olive oil
  • ¼ cup golden syrup
  • cos lettuce, pickles, grilled flatbread and tzatziki to serve


  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Serves: 4-6


Step 1

Preheat oven to 200°C. Use a sharp pair of scissors to remove the chicken’s backbone, then pat dry inside and out with kitchen paper. Season generously with salt and pepper.

Step 2

Combine the marmalade, lime juice, macadamia oil, garlic and turmeric in a blender, then purée until very smooth. Load half the mixture into a meat injector and inject into the breasts and thighs of the chicken. Set aside for 30 minutes.

Step 3

Rub the chicken with extra virgin olive oil, then arrange over a moderate barbecue grill and cook for 10 minutes, turning several times, until well-browned. Transfer to a rack over a baking tray then continue cooking. Stir the golden syrup into the remaining marinade, then begin basting the chicken every 5 minutes, until the chicken is firm to touch and glazed, about 35 minutes. Carve, then serve with cos, pickles, grilled flatbread and tzatziki.