Crack through the backbone and open to butterfly. Remove the backbone and breastbone cartilage. Season with salt. Grill on warm coals (or in your oven) until cooked through. Insert a skewer in the thickest part of the thigh to check that there is no blood and is therefore properly cooked. Before serving, cut the chicken into quarters and brush liberally with Armando’s peri-peri sauce.
Slice the cucumber lengthways on a gravity slicer on setting 3, or use a sharp knife to cut as shown in the photo. Dress the cucumber with gremolata.
To assemble, skewer 4 kale crisps, the well-basted peri-peri chicken pieces and the dressed cucumber, and add a few extra gremolata drops to garnish. Place a grilled lemon half on each plate.
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