Peri-Peri Spatchcock Chicken, Flat and Fast by Maxy69838

Ingredients

• 1 whole chicken (about 1.5kg), spatchcocked
• 4 red chillies
• 4 garlic cloves
• 1 red pepper
• 2 tbsp red wine vinegar
• juice of 1 lemon
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 4 tbsp olive oil

Instructions

1. Blitz the chillies, garlic, red pepper, vinegar, lemon juice, paprika, oregano, salt and olive oil into a loose peri-peri marinade.
2. Spatchcock the chicken by cutting out the backbone and pressing it flat.
3. Coat the flattened bird all over with the peri-peri, working it under the skin.
4. Grill over medium coals, skin side down first, turning and basting until charred and cooked through.
5. Rest for 5 min, then cut into pieces and spoon over the extra peri-peri.