Hot & Spicy Spatchcock

Serves 4

1 x  1.5 kilo spatchcock chicken

Marinade
1/2 tbs hot paprika
1/2 tbs paprika
1/2 tbs minced garlic
1/2 tbs minced ginger
1 red chilli finely chopped
1 tsp salt
1/4 tsp black pepper
1/2 tsp onion salt
1/4 cup olive oil

Nuts & Bolts

1. Place all the above ingredients into a jug and mix well.

2. Score the chicken all over. Use half the mixture and rub all over the chicken, cover and place in the refrigerator for 2-3 hour. Over night for better results.

3. Preheat oven to 200c. Place chicken on oven rack on top of a baking tray, add 1/2 cup of water in the bottom of the tray. This will stop the chicken from drying out.

4. Cook chicken for 50 minutes or until the chicken is cooked.
During the cooking time take the chicken out twice and baste with the remaining marinade.