Simply mix together all the ingredients and you have a fantastic marinade.
To spatchcock a chicken, simply place the bird, breast down, on a chopping board and cut along either side of the backbone to remove it using a strong pair of scissors.
Turn the bird around and use the heel of your palm to flatten it out. Alternatively, you could ask your butcher to do it for you.
Place the chicken in a sealable plastic bag, add the marinade, seal the bag, and massage the chicken so that the flavours really work their way in.
Place the chicken in the fridge for a minimum of 3 hours.
Place the chicken on a grid over medium coals. Using the herb brush, continue to baste the chicken with the reserved marinade. Keep turning so that you don’t burn the skin.
If the wings become to charred, cover them with foil. In total the chicken will take 30-45 minutes. To test if it’s cooked, insert a skewer into the leg.
If the juices run clear then the chicken is ready.
Serves 4
Wine suggestions
Unlike classic chicken peri-peri with clean chilli-heat, this creation is more complex with spicy worcestershire sauce and tangy apricot jam joining the fray. Ice-cold beer might be your best bet, though gewurztraminer would also cope as long as it's dry enough and has bags of acidity and a lingering finish. Top choice - Delheim '06.
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