Portuguese piri-piri chicken

Method:

Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut along both sides of the backbone and discard.

Turn chicken breast-side up and push down to flatten. Tuck wings under. Pat dry with paper towel. Use a knife to make several cuts, about 5mm deep and 4cm long, into the chicken meat. Place in a glass or ceramic dish.

Combine vinegar, oil, sugar, paprika, garlic, thyme, oregano, coriander and chilli flakes in a bowl.

Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Preheat covered barbecue on medium. (Alternatively, preheat oven to 200C.) Cook chicken on grill for 5 mins each side or until golden brown.

Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer.

Set aside, covered, for 10 mins to rest.

Cut chicken into portions and serve on a platter with lemon wedges.