Peruvian Split Roast Chicken // Summer's Best, Episode: Alsip

1 x 3 1/2 lb. roasting chicken, split and flattened, rinsed and patted dry
4 tbsp softened butter (60 millilitres)
3 tbsp freshly squeezed lemon juice (45 mL)
1 clove garlic, finely minced
1 tsp fresh thyme (5 mL)
1/2 tsp chili powder (2.5 mL)
salt and freshly ground black pepper to taste
1/2 cup finely minced fresh parsley (125 mL)
1/3 cup olive oil (80 mL)
2 tbsp red wine vinegar (30 mL)

Instructions:

1. In a small bowl, combine the softened butter with the lemon juice, garlic, thyme, chili powder, salt and black pepper. Spread evenly over the chicken and refrigerate for up to 4 hours.
2. Later we will grill the chicken over medium coals, basting with the parsley mixture every now and then. To make the parsley mixture, cobine the parsley, olive oil and red wine vinegar in a bowl. The chicken is done when it is cooked through and nicely coloured. We'll baste generously with the parsley mixture before serving. Serves 7.