1 x 1.4kg whole chicken
4 red chillies, chopped
3 garlic cloves, crushed
Pinch of salt
1 tbsp paprika
2 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Corn on the cob
- To spatchcock the chicken, place the chicken on a chopping board, then with a large kitchen knife cut down the backbone and flatten the chicken or alternatively ask your local butcher to do this for you.
- In the bowl of a food processor or mini chopper, combine the chillies and garlic with a generous pinch of salt and whizz into a paste. Stir in the paprika, vinegar, parsley and olive oil and mix to combine well.
- Rub the mixture all over the chicken. Set aside to marinate for at least one hour, or place in the fridge overnight if possible.
- Place the chicken on the centre of the barbecue, breast-side down. Cook for 20 minutes, then flip the chicken over and continue cooking for another 5-10 minutes or until completely cooked through and the juices run clear.
Per Serving: 454kcals, 22.1g fat (5.1g saturated), 2.5g carbs (0.3g sugars), 58.5g protein, 0.8g fibre, 0.213g sodium
Not barbecue weather? Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the chicken breast-side up in a baking dish and cook for 35-40 minutes or until completely cooked through.