Instructions: Halve the chicken along the breast bone and cut out the back bone.

Flatten and skewer each wing and leg together.

Season liberally with salt and pepper.

Mix the marinade ingredients together in a shallow dish.

Add the chicken halves turning to coat cover and chill for 4 hours turning once.

Put the chicken skin side down in a grill pan.

Cook 13 to 15 cm below a preheated moderate grill for 12 minutes.

Turn and cook for a further 12 minutes or until tender.

Baste frequently with the marinade while grilling.

Transfer to a warmed serving dish and pour over the pan juices.

Serve with a green salad and crusty bread.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.