Method

Combine all the ingredients for the marinade in a bowl and season with salt and pepper. Brush the marinade all over the chickens, inside and out. Cover and let marinate in the refrigerator, brushing occasionally with the juices, for 12 hours.

Light the barbecue. Drain the chickens and reserve the marinade. Rub the skin of the oranges to release the aroma, place them in the cavities of the chickens, and tie the legs with trussing thread. Thread the chickens onto a long skewer or barbecue rotisserie spit and secure. Fit the spit to the barbecue about 12 inches (30 cm) from the charcoal and grill, rotating constantly, for 1 hour, or until cooked through. Brush all over several times with the marinade.

When the chickens are cooked, remove the oranges and cut them into pieces to serve with the chicken. Serve hot with broiled vegetables and fried potatoes.

Serves 4

Preparation time 12¼ hours (including marinating)

Cooking time 1 hour

Reprinted with permission from ©Phaidon Press Limited, Vefa's Kitchen, by Vefa Alexiadou, published by Phaidon Press.
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