Possibly the zingy-est, tastiest, juiciest chicken ever! You need to get out your sharp scissors for this to spatchcock the chicken, but it's worth it. The chicken'll cook quicker, it'll get more of the lovely spicy marinade all over and will be easier to pull every last morsel of meat off the carcass.
A word of warning ... I've used scotch bonnet chillies. Leave them out if you don't do heat!
4 red chillies roughly chopped (remove the seeds if you don’t like fire)
1 scotch bonnet chilli (leave out if you want a milder zing)
4 cloves of garlic, peeled
juice of 2 lemons
2tbs white wine vinegar
1 tsp smoked paprika
1 tbs dried mixed herbs
1 tsp sugar
2 tsp salt
First make the marinade by whizzing all ingredients, apart from the chicken, together in a food processor.
Skin the chicken, apart from the wings, where I find the skin is held tight. Then cut down the backbone with a sharp knife or poultry shears, open up the bird and press the chicken down flat. Then using a sharp knife make incisions into the breast and leg flesh.
Place the chicken in a plastic bag in a non metallic dish and pour in the marinade. Massage the marinade into the chicken, especially into the breast and leg cuts.
Leave the chicken to marinate in the fridge overnight.
Preheat the oven to 190C. Remove the chicken from the bag and place in a roasting tin. Spoon over any stray marinade and roast in the hot oven for about 60 minutes, until the juices run clear.
This is lovely with summer salad, coleslaw and new potatoes, and is possibly the juiciest chicken recipe I’ve made!