SPICY GRILLED CHICKEN

“I almost always roast butterflied chickens but as I’d bought a small bird, I thought it would be good to grill. I split it in half, oiled and spiced it, then grilled it for 15 minutes a side until crisp, golden and juicy. If you’re using a larger chicken, cut out the backbone before splitting it in half. All it needs is a crisp mixed salad and lemon, grilled or fresh.”

Serves 2 to 4

EASY

GREAT VALUE

Preparation: 20 minutes, plus 1 hour’s marinating time

Cooking: 30 minutes

whole free-range chicken 1 x 1 kg, split coriander, to garnish lemons 2, halved

For the marinade, mix: garlic 2 cloves, crushed chilli flakes a pinch ground coriander 1t ground cumin 1t smoked Spanish paprika 1t olive oil 3–4 T sea salt, to taste 1 Rub the chicken with the marinade. Marinate for an hour or longer. Make sure that the chicken is at room temperature before grilling. 2 Grill the chicken, boneside up, under a preheated grill for 15 minutes. Turn and grill skin-side up until golden, crisp and moist. Add the halved lemons for the last 10 minutes of cooking time. 3 Allow to rest for 5–10 minutes before serving. Garnish with coriander. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Ken Forrester The FMC Chenin Blanc 2017

Instead of roasting

it, I oven-grilled a whole split chicken in a spicy marinade”