Spatchcock Chicken with piri piri spices
You can, if you wish, barbecue a whole chicken, though the bird needs to be spatchcocked first. This will flatten the chicken so that it will cook evenly on the barbecue.
To spatchcock a chicken, using a good pair of kitchen scissors (or poultry shears), place the chicken, breast side down, on a board. Starting at one end, cut the chicken all along the backbone |so you can open it up, then turn it around to place the breast side up and press the chicken down to flatten it. Some people will put a couple of skewers through the bird for stability. This is handy, but it’s not completely necessary.
Next, put the red chillies (deseed the chillies if you'd prefer the chicken not-too-spicy), the garlic cloves, the sweet paprika, the cider vinegar and the olive oil in a food processor and blend everything to form a rough paste. Rub the mixture all over the chicken and allow it to marinate for at least an hour, or overnight, if possible.
If you're cooking the chicken in the oven, transfer it to a roasting tin. Season with salt and freshly ground black pepper, then roast the chicken in an oven, preheated to 180°C, 350°F, Gas 4.
Depending on the size of the bird, it should take about 50-60 minutes and, when it is cooked, the legs will feel loose and the meat will have no trace of pink.
If you're cooking the chicken on the barbecue, place it on a hot barbecue on the direct heat and cook for 5 minutes, then turn it over and cook it for 5 minutes on the other side. Then move the chicken away from the direct heat and place the lid on the barbecue.
It will take about 45-60 minutes, depending on the heat of the barbecue. Turn the chicken over from time to time to make sure it doesn't burn.