Ingredients

• 1 onion
• roughly chopped
• 4 garlic cloves
• chopped
• 2 unwaxed lemons
• juice and zest only
• generous dash Worcestershire sauce
• 4 mild red chillies
• seeds removed and chopped
• 2 red birds’-eye chillies
• seeds removed and chopped
• 2 tbsp white wine vinegar
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp soft light brown sugar
• 1 tsp salt (optional)
• small bunch of parsley
• 1 chicken
• spatchcocked

Directions

• Put all the ingredients
• except the chicken
• in a food processor and pulse until you have a smooth marinade.
• Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can
• then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight.
• When you are ready to cook the chicken
• either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6.
• To barbecue
• put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat
• then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively
• roast in the oven for 30–35 minutes
• or until the juices run clear.