Ingredients
Ingredients .
1 fryer chicken - butterflied, spine cut out
2 945 ml (1 US qt) bottles lemon juice
Put chicken in large zipper bag with lemon juice and leave in fridge 24 hours. Turn over a few times. Discard lemon juice afterwards.
For basting sauce:
250 ml (1 cup)Dijionnaise
125 ml (1/2 cup) white wine
125 ml (1/2 cup) maple syrup
1 ml (1/4 tsp) cayenne
Mix well.
Preparation
Pre heat the BBQ and put the chicken on the lower rack skin side up. Lower the flame to lowest setting and baste well with sauce. Put potatoes on upper rack. Turn often and baste frequently. Put asparagus on upper rack about 10 minutes before chicken is done, about 1 hour depending on your BBQ heat output.
