Ingredients

• 1 tbsp English mustard
• 1 tbsp red wine vinegar
• 2 limes
• zest and juice
• 3 tbsp brown sugar
• 2 - 3 Habenero (scotch bonnet) chillies
• deseeded
• 5 garlic cloves
• peeled
• 5 spring onions
• few sprigs fresh thyme
• 1 tbsp jerk seasoning
• 100ml/3½fl oz lager
• ½ tsp sea salt
• 1 large chicken (about 1.8kg/4lb)
• spatchcocked
• groundnut oil
• for rubbing

Directions

• For the marinade
• place all the ingredients in a food processor and blitz together until smooth. Coat the chicken
• cover and leave to marinate in the fridge for at least two hours
• but preferably overnight.
• Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken
• breast side down
• until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily.
• Place the chicken onto a baking tray and roast for 35 minutes
• in the oven or until the juices run clear when the thickest part of the leg
• between the drumstick and the thigh
• is pierced with a skewer and the chicken is cooked.
• Remove from the oven and leave to rest for 10 minutes
• then carve the chicken into 10 pieces.