Cooking & Grilling with Gas

I thought it would be a great idea to house the recipes I post over in social land, on our Alpha Propane web page, so that you can always find them without having to scroll through a million posts.

First up on the grill we have a wonderful brined chicken. You will need to start this one a day ahead but it’s definitely worth it!

Butterflied chicken with chargrilled lemon


  • 4# whole chicken
  • 3 lemons, halved
  • Extra virgin olive oil, to brush
  • Flat-leaf parsley and oregano leaves, to serve


  • 3/4 cup each sea salt flakes and sugar
  • 1 tsp each coriander seeds, cumin seeds and black peppercorns, toasted
  • 1 each onion and carrot, chopped
  • 6 garlic cloves, bruised
  • 2 bay leaves
  • 1 small bunch thyme


  • 1 bunch each flat-leaf parsley, cilantro and mint, leaves picked
  • 2oz baby spinach leaves
  • 2 Tbsp tahini
  • 1/2c extra virgin olive oil


  1. To butterfly the chicken, place chicken breast-side down on a chopping board. Use kitchen scissors to cut down either side of the backbone to remove. Discard (or freeze to use in stock). Turn the chicken breast-side up, then use your hand to push the bird flat, breaking the breast bone or slice through. Click here for a video about how to Butterfly a chicken
  2. For the brine, place 4 cups water in a large saucepan over high heat. Bring to a boil, then add salt and sugar, stirring until dissolved. Remove from heat. Add 8 cups ice water and allow brine to cool.
  3. Add remaining ingredients and chicken. Cover and refrigerate in the brine overnight. The next day, remove chicken from brine, discarding brine, and pat dry with paper towel.
  4. Transfer the chicken to a plate and return to the fridge uncovered for at least 1 hour or until ready to cook (the dry air in the fridge removes moisture from the skin, making it extra golden and crisp when cooked).
  5. Remove from the fridge 1 hour before cooking to allow chicken to come to room temperature.
  6. Preheat your barbecue (must have a lid) to medium-high heat (alternatively you can place a chargrill pan over medium-high heat and preheat your oven to 425°F.
  7. Brush chicken and lemons with oil. Cook chicken, skin-side down, for 2 minutes, then add lemons, cut-side down, and cook for 2-3 additional minutes until chicken is golden and slightly charred.
  8. Reduce heat to medium-low. Turn chicken and lemons. Close the barbecue lid and cook for 35-40 minutes until juices of chicken run clear when thickest part of thigh is pierced and lemons are soft. (Alternatively, transfer chicken and lemons to a roasting pan and cook for 35-40 minutes until cooked through.)
  9. Remove from oven and rest, loosely covered with foil, for 10 minutes.
  10. Meanwhile, for tahini sauce, bring a large pan of water to a boil over medium-high heat. Blanch the herbs and spinach for 20 seconds or until tender, then ice bath (dunk in iced water) and drain, squeezing out excess liquid.
  11. Place in a small food processor or blender with remaining ingredients and 2 Tbsp water. Season with a pinch of salt and pepper if desired and blend to combine.
  12. Cut cooked chicken into pieces and place on a platter or tray with lemon and tahini sauce. Sprinkle with parsley and oregano to serve.

Original recipe found at