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peel the garlic cloves and stick into a food blender with the oil, lemon juice, vinegar, thyme, chillies and salt.
blend to a smooth marinade.
cut either side of the backbone with a pair of sharp shears and then remove the diamond-shaped breast bone from inside the cavity.
open the chicken up like a book and rub the marinade all over, inside and out. Leave in the fridge overnight if you can.
preheat oven to 180°C.
lay the spatchcock chicken on a baking tray and roast for about an hour until cooked right through and there are no signs of blood at the thickest parts of the bird. Check by cutting into a leg joint.
serve with plenty of fresh salad and some chunky chips.

Serves 2-4

• 4 big cloves of garlic
• olive oil (160ml)
• red wine vinegar (60ml)
• 1 lemon, juiced
• 2 fresh chillies (more to less to taste)
• tsp sea salt
• sprig of thyme
• 1 small chicken (to cut for spatchcock)
• handful of mixed salad leaves
• chunky chips
  
  

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Piri-Piri Chicken Recipe