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    Barbecued chicken alla diavola

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    Barbecued chicken alla diavola

    Chicken marinated in lemon, olive oil and chilli - perfect for the BBQ

    • Preparation time: 10 minutes plus marinatng
    • Cooking time: 1 hour

    Serves: 4


    • 1 essential Waitrose British chicken, about 1.3kg
    • 2 lemons, 1 juiced, 1 halved
    • 1 tbsp olive oil
    • 1½ tbsp crushed chillies


    1. Spatchcock the chicken by cutting down either side of the backbone with kitchen scissors; remove the backbone and discard it. Open out the chicken and turn it over so it is skin-side up; press down fi rmly along the breastbone with the heel of your hand to fl atten. Transfer to a non-metallic container and add the lemon juice, oil and chilli. Mix, cover, and leave to marinate in the fridge for at least 3 hours, but ideally overnight.
    2. Light your barbecue well in advance. Remove the chicken from the fridge 30 minutes before cooking. Season and wrap it, with its marinade, in a double layer of foil. Cook on a rack over medium coals for 15 minutes on each side.
    3. Unwrap and cook for a further 15 minutes on each side, until cooked through, with a crisp, charred skin and no pink meat. Grill the lemon halves cut-side down for the last 5 minutes of cooking to caramelise; squeeze over the chicken. Alternatively, cook the chicken under a hot grill, using the same method.

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    For a quick-fix version with just as much kick, try the Waitrose Jamaican Jerk Spatchcock Chicken

    Drinks recommendation

    Try with a lightly chilled glass of the fresh, fruity Brown Brothers red Tarrango to quench the heat of the spicy chicken.
    Bin number: 82551


    Average user rating

    4 stars