juice 2 limes, plus 1 lime cut into wedges, to serve
bunch of coriander, few nice sprigs reserved, the rest finely chopped
Serves - 4
First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson’s nose to completely remove the backbone.
Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
In a mortar and pestle, crush the peppercorns together with garlic oil to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander.
Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt.
You will be tempted to keep prodding it and lifting it up, but leave it alone.
After 25 mins, the chicken will look like it’s cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.