Instructions

Start by spatchcocking the chicken. You do this by cutting down each side of the backbone with a sharp kitchen scissors. Turn the chicken over and push down hard to flatten the chicken. You can also ask your butcher to do this step.

Place the chicken in a large dish that will fit the chicken lying flat. I prefer to use two large ziplock bags placed inside each other (in case of leaks) and placing the chicken inside the bags instead of using a dish.

By using the bag method it’s also easier to move the chicken around in the marinade.

For the marinade combine all the ingredients in a food processor and blitz to combine

Transfer the marinade into the bag with the chicken and seal the bag

Carefully massage the marinade into the chicken and place in a dish as extra protection if the bag does leak

Place in the fridge for at least 4 hours but overnight is best

If you are going to grill the chicken on the braai (barbecue) make sure that the coals are on one side of the barbecue because you will initially grill directly over the coals to get a good char on the chicken and then you will move it over for indirect cooking to cook the chicken all the way through.

For oven grilling pre-heat the oven to 410 degrees f (210 degrees c) and place the chicken on a rack. Cook for 50 to 60 minutes. The juices will run clear when you pierce the largest part of the leg when the chicken is cooked

Let rest covered with foil for 10 minutes before carving

Serve with peri-peri sauce and extra lemon wedges.