- 4 cloves garlic, minced
- 1 teaspoon [5 mL] kosher salt
- 2 tablespoons [30 g] butter, at room temperature
- 1/2 teaspoon [2.5 mL] Tabasco sauce
- 1 [4-pound / 1.8-kg] chicken, into parts
- Juice of 2 lemons
- Juice and grated rind of 2 oranges
- 1 cup [250 mL] olive oil
- 2 tablespoons [30 mL] orange liqueur
- 2 tablespoons [30 mL] barbecue sauce
- 1 cup [250 mL] stoned ripe olives
- Vegetable or olive oil, for barbecue rack
- 2 lemons, halved
- Fresh parsley sprigs, to garnish
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- Into a bowl, crush together minced garlic, kosher salt, soften butter and Tabasco sauce into a paste.
- Brush this paste underneath and over the skin of each of chicken pieces.
- Preheat barbecue to high intensity; lower barbecue temperature to low and brush barbecue rack with vegetable or olive oil to prevent chicken from sticking.
- Arrange chicken pieces side-by-side over hot barbecue rack.
- Barbecue turning every once in a while, for 30 to 45 minutes.
- Manwhile, into a large deep bowl, whip together lemon and orange juice, grated orange rind, olive oil, orange liqueur and barbecue sauce.
- Mix in stoned ripe olives.
- Add really hot done chicken pieces; turn chicken pieces until really well coated with ripe olive mixture.
- Serve chicken pieces coated with remaining ripe olive mixture, garnished with lemon hlaves ans fresh parsley sprigs.
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