Spatchcocked Chicken in Bird's Eye Chili Marinade

What you need

• 1 whole chicken, about 1.8 kg (4 lb)
• 4 bird's eye chilies, stems removed; use fewer for less heat
• 8 cloves garlic, peeled
• 1 lemon, zest and juice
• 80 ml (1/3 cup) olive oil
• 3 tbsp white vinegar
• 1 tbsp sweet paprika
• 2 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper, coarsely ground
• 1 tsp sugar

Method

Restated from the original video

1. 1

   Put the chilies, garlic, lemon zest and juice, oil, vinegar, paprika, oregano, salt, pepper and sugar in a blender. Blend to a smooth, loose sauce.

2. 2

   Pour about 4 tbsp of the sauce into a jar and refrigerate it for serving. This portion never touches raw meat.

3. 3

   Set the chicken breast side down. Cut along both sides of the backbone with poultry shears and lift the bone out.

4. 4

   Turn the bird over and press hard on the breastbone with the heel of your hand until it lies flat.

5. 5

   Slash the thighs and drumsticks to the bone in two or three places.

6. 6

   Rub the rest of the sauce all over the bird and into the cuts. Cover and chill for at least 4 hours or overnight.

7. 7

   Take the chicken out of the fridge 30 min before cooking. Heat the oven to 200 °C (400 °F).

8. 8

   Lay the chicken skin side up on a lined roasting tray and spoon over any marinade left in the dish.

9. 9

   Roast for 50-60 min, until the skin is browned and blistered and the thickest part of the thigh reaches 74 °C (165 °F) inside, with clear juices.

10. 10

    For a charred finish, slide it under a hot grill for 2-3 min, watching closely.

11. 11

    Rest the chicken for 10 min, then cut it into pieces.

12. 12

    Warm the reserved sauce and spoon it over the chicken at the table.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.