Barbecued Spatchcocked Chicken

• 1.5kg Chicken (Spatchcocked)
  2-3 red chillies, deseeded and finely chopped
  4cm piece fresh root ginger, finely chopped
  3 spring onions, finely chopped
  Zest and juice of 2 limes
  Zest and juice of 1 lemon
  6 tbsp olive oil
  Salt and freshly ground black pepper

Recipe

Prepare and barbecue for indirect cooking.

Mix the chillies, ginger, spring onions and the lemon and lime zests and juice in a bowl with two tbsp of oil. Using a further tbsp of oil to lightly lubricate your index and middle fingers, gently push the mixture under the skin of the chicken breast. Smear any leftover mix over the outer surface of the bird. Push a long a metal skewer diagonally into the thigh, through the breast and into the wing. Repeat with a second skewer on the opposite side of the bird, drizzle with the remaining oil and season with salt and freshly ground black pepper. Lay the chicken in a roasting dish, transfer to the barbecue and cook, with the lid on, for about one hour, basting occasionally.

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