Ingredients

Method

• For the marinade:
• 5 bird’s-eye chillies
• 4 cloves garlic
• 2 limes, zested and juiced
• 2 T red wine vinegar
• 4 T extra virgin olive oil
• 2 T smoked paprika
• 1 whole free-range chicken
• 1 cup coconut milk
• 50 g Woolworths coconut chunks, grated

Method

Ingredients

1. To make the marinade, place all the ingredients, except the chicken, in a blender and blend until smooth.

2. Spatchcock the chicken by removing the backbone using sharp kitchen scissors, then lay the chicken flat on a cutting board with the breast facing up. Slash the flesh using a sharp knife. Cover the chicken with half the marinade and marinate for 2 hours.

3. Cook the chicken over medium coals for 45 minutes, turning every 5 minutes until cooked through.

4. Place the remaining marinade into a saucepan with the coconut milk and simmer for 5 minutes. Serve the chicken with the warm coconut sauce, topped with the grated coconut.

Find more chicken recipes here.

Photograph: Jan Ras
Food assistant: Emma Nkunzana