Piri Piri Spatchcock chicken

• 1 whole Herb Fed spatchcock chicken (you can also use a Herb Fed flat iron chicken, chicken legs or chicken thighs)
• 150ml freshly squeezed lemon juice
• 150ml olive oil
• 150ml white vinegar
• 10 birds eye chillies (or use more or less, depending on tolerance!)
• 3tbsp paprika
• 8 garlic cloves
• 1 red pepper, chopped
• 1 onion, chopped
• 1tsp cumin
• 2tsp oregano
• 1tbsp salt

1. Blend all of the marinade ingredients. Put half aside for a sauce
2. Make incisions all over the chicken so the marinade can penetrate
3. Cover the chicken all over with the marinade then cover and refrigerate for 8 hours or overnight
4. Set your BBQ up for 2 zone cooking (hot coals on one side, nothing on the other) and heat it to 200c. You can use an oven* but I'd highly recommend a BBQ so you get a nice smoky flavour and a lovely bit of colour from charring it over the hot coals
5. Remove the chicken from the marinade and place directly over the coals, breast side up. Close the lid and leave for 5 minutes while the chicken takes on a lovely char. Flip the chicken and cook for a further 5 minutes, again with the lid down
6. Now move the chicken to the indirect side of the BBQ, breast side up and start to baste it with the reserved marinade. Keep the lid down while cooking as this creates an oven environment in your BBQ
7. Continue to baste chicken every 10 minutes, until cooked through. You are aiming for an internal temperature of 74c
8. Heat the remaining marinade and use a sauce to serve

Note

*If using an oven, cook at 240c for the first 10 minutes then turn heat down to 190c until cooked

Recipe Courtesy of The Smokin Elk