Butterfly Chicken-style spatchcocked grilled chicken

Ingredients

Chicken

• 1 whole chicken (about 1.5 kg), backbone removed (spatchcocked)

Marinade

• 4 red bird’s eye chillies
• 4 garlic cloves
• 1 lemon, juiced
• 2 tbsp smoked paprika
• 1 tsp salt
• 1 tsp oregano
• 100 ml olive oil

Method

1. Spatchcock. Place chicken breast-side down on a board. Cut along both sides of the backbone with kitchen shears. Remove the backbone. Flip the chicken over and press down firmly on the breastbone to flatten.
2. Marinade. Blend marinade ingredients. Coat the chicken thoroughly. Marinate 4 hours minimum, ideally overnight.
3. Preheat. Heat a grill or barbecue to medium-high.
4. Cook. Place chicken skin-side down. Cook 15 minutes without moving. Flip and cook another 15 minutes until skin is charred and internal temp hits 75°C.
5. Rest. 5 minutes before serving. Cut into quarters.
6. Serve. On a board with extra peri-peri sauce. Family-style.

Tips

• Spatchcocking is the move. Cooks evenly, faster than whole chicken.
• 24-hour marinade is ideal. The skin needs the time.
• Press firmly on the breastbone to flatten. Don’t be shy — you want it FLAT.