Spatchcocking a chicken is one of my favourite ways to cook a bird (it simply means cutting out the backbone and pressing it flat – ask a friendly butcher to do it for you, if you’re nervous). Like chicken on a spit, it maximises the skin-to-grill contact, meaning more crispy chicken skin and more flavour. Here, the flavour comes from spicy, grassy jalapeño chillies, fiery ginger and garlic, tempered by sweet coconut and fresh coriander and made smoky and sticky on the grill. You will be left with a carcass and the sticky roast bits and pieces from the bottom of the pan, perfect to make a stock with. Deep, aromatic flavours lifted with that vibrant, juicy mango salsa. Delicious with rice and a huge salad.

Method:

• If you’re spatchcocking the chicken yourself, turn the chicken so it is lying breast side down and cut along each side of the backbone with meat scissors or a strong knife, then remove the backbone. Turn over the bird and place your hands firmly across its middle, then push down firmly to flatten it.
• Make the marinade by blitzing all the ingredients together in a blender.
• Place the chicken and red onion wedges in a large bowl. Season with salt, then add the marinade and rub it all over both chicken and onions to coat generously. You can cook the chicken straight away but it will taste better if allowed to sit for a few hours or overnight.
• To make the salsa, toss all the ingredients together in a bowl, then season with salt and pepper and allow to sit for half an hour to infuse.
• When you’re ready to cook, light a barbecue or preheat the oven to 200°C fan (400°G/gas 7). Grill, roast or barbecue the chicken and onions for 30-35 minutes, regularly basting in the marinade until the chicken’s juices run clear and the skin is crispy and delicious-looking. Carve and serve with the salsa.

Recipe adapted from Mexican Table by Thomasina Miers (Quadrille)

Photo: Matt Russell