Spatchcocked BBQ chicken

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In a jug, mix together all of the ingredients for the marinade.
Put the chicken in a large, non-metallic bowl or baking dish and pour over the marinade. Turn the chicken over with your hands and massage the marinade into every part.
Cover and place in the fridge for four hours, removing from the fridge one hour before cooking. Season all over with salt.
Place the chicken on the cooler part of the barbecue, breast side up, and cook for 20-25 minutes, Carefully flip the bird over and cook for a further 20 minutes or until completely cooked throughout. To test this, pierce the chicken between the thigh and breast bone; the juices should run completely clear. Remove the chicken from the heat, tent loosely with foil and allow to rest for 10-15 minutes before carving.

Per Serving: 365kcals, 20.6g fat (5.7g saturated), 1.1g carbs (0.2g sugars), 41.2g protein, 0.2g fibre, 0.152g sodium

By easyFood