Prep time: 20 minutes/Cook time: 60 minutes/Serves: 5 (+1 hour marinating)
Ingredients:
1 good-quality grain-fed chicken
2 chicken bouillon cubes, crumbles
1/2 tsp ground black pepper
1 tsp garlic powder
2 tsp hot chilli powder
3 tbsp of olive oil
Method:
Spatchcock the chicken by cutting along the backbone with kitchen shears or a serrated knife. Prise the two halves of the chicken apart, set on a cutting block and press down on the breast to flatten.
Make deep cuts in the thickest parts of the chicken (breasts, thighs and drumsticks) then make a paste by pounding together the chicken bouillon cubes, black pepper, garlic powder, chilli powder and olive oil. Rub this mixture all over the chicken, inside and out, paying attention to the slits in the meat then place in your refrigerator and set aside to marinate for 2 hours.
You can cook the bird either on your barbecue or in the oven. To roast in the oven, line a roasting tin with baking paper and set the bird on this, cut side down. Transfer to the centre of your oven pre-heated to 220C (200C fan/425F/Gas Mark 7) and roast for 1 hour.
To cook on a barbecue, close the chicken in a basket, then set skin side down on a hot barbecue. Cook for 20 minutes, then flip over and cook for 20 minutes more on the other side. Flip again and cook for 15 minutes on the skin side, followed by 10 minutes on the cut side.
Serve hot, accompanied by fried plantains.
