‘Sriracha Chilli and Lime’ marinated butterflied chicken

Ingredients

• 3 large Poblano or Ancho chillies (50g), opened out and deseeded
• 5 small sprigs rosemary, leaves removed and finely chopped
• 8 cloves garlic, peeled and roughly chopped
• 5 cm piece fresh ginger, peeled and roughly chopped
• 2 tablespoons soft brown sugar
• ½ teaspoon flaky salt
• 5 tablespoons lime juice
• 150 ml olive oil
• 1.35 kg Turk's free range chicken butterflied, see tip (or cut into 4 pieces)

Directions

1. Heat a frying pan over medium-high heat. Add the chillies and toast until beginning to darken and become aromatic. Remove from the pan and place in a heatproof bowl. Cover with boiling water and leave to soak for 15 minutes until soft.
2. Place rosemary, garlic, ginger, sugar and salt in a food processor. Add the soaked chillies and process until combined. Add the lime juice and oil and process until you have a thick, creamy paste. Leave to cool completely.
3. Place the chicken in a shallow ceramic dish and spread over the paste. Cover and place in the fridge to marinate for 2-4 hours.
4. Meanwhile, preheat a lidded barbecue to 200°C.
5. Remove the chicken from the fridge and bring back to room temperature, 20 minutes.
6. Place chicken on barbecue and close the lid. Lower the temperature to medium-low. Barbecue chicken for 50-60 minutes or insert a skewer into the thickest part of the meat, when the juices run clear the chicken is cooked. (The chicken can be cooked in the oven at 180°C for 50-60 minutes).
7. Remove chicken from the barbecue and place on a warmed plate. Cover loosely with foil or baking paper and a clean tea towel and leave to rest for 10-15 minutes before carving.