Peri-Peri Chicken

Ingredients

• 1 whole chicken, about 1.4kg, spatchcocked
• 8 bird's eye chilies (or 2 tbsp chili flakes)
• 6 cloves garlic
• juice of 2 lemons
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1 bay leaf
• salt

Before you cook

• Spatchcock the chicken by cutting out the backbone and pressing it flat.
• Blend the chilies, garlic, lemon juice, olive oil, vinegar, paprika, bay leaf and a generous pinch of salt into a smooth marinade.

Steps

1. Rub the marinade all over the chicken, working it under the skin where possible.
2. Reserve a few tablespoons of marinade separately for basting later.
3. Cover the chicken and refrigerate for at least 4 hours, ideally overnight.
4. Remove the chicken from the fridge 30 minutes before cooking.
5. Prepare a grill with a hot zone and a cooler indirect zone.
6. Place the chicken skin-side up over the indirect zone.
7. Close the lid and grill for 15 minutes.
8. Flip the chicken and baste it with the reserved marinade.
9. Grill for another 15 minutes over the indirect zone.
10. Move the chicken to the hot zone.
11. Grill for 5 minutes per side until the skin is charred and blistered.
12. Check that the thickest part of the thigh reads 74°C (165°F).
13. Rest the chicken for 10 minutes before carving.
14. Serve with any remaining sauce on the side.