Chicken spatchcock with peri peri marinade

Ingredients

• 1 spatchcocked chicken
• 1 red chilli
• 1 red onion
• 1/3 jar of roasted red peppers
• 1 tbsp dried thyme
• 1 tbsp sweet paprika
• 1.5 tsp salt
• 2 tbsp red wine vinegar

Directions

1. Blend the red chilli, red onion, roasted red peppers, thyme, paprika, salt, and red wine vinegar together until a smooth paste is formed.
2. Liberally brush the underside of the chicken with approximately 1/3 of the marinade.
3. Set up your barbecue or grill with one half on high heat and the other half (where you'll cook the chicken) on low heat. Place the chicken on the low heat side, marinade side down. Then, brush another third of the marinade on the chicken's top side.
4. After 12-15 minutes, flip the chicken and apply more marinade on the top.
5. Once the chicken's internal temperature reaches 60°C (140°F), flip it again and brush on the remaining marinade.
6. Continue cooking for another 6-7 minutes. The chicken is ready to come off the grill when it reaches an internal temperature of 70°C (158°F). Note that cooking times may vary depending on the size of your chicken and the temperature of your grill. The chicken will continue cooking slightly during the resting period.
7. Allow the chicken to rest for 10 minutes before carving. Serve with rice and fresh lime wedges.