Instructions: Split chickens open through the back with a large knife or cleaver. flatten and trim the birds, cutting off the wing tips (they burn easily).

Squeeze lemon juice over chicken and season generously with spices. Insert skewer through sides of birds to keep flat while cooking, and brush with melted butter.

Grill over charcoal or under the grill for 25-30 minutes turning the birds occasionally and brushing with melted butter.

To finish, sprinkle with breadcrumbs, dot with butter and brown under grill 1 minute.

Serve hot with lemon wedges and crisp green salad.

Only very young and tender chickens should be cooked this way.

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