Asian-style spatchcocked chicken

Ingredients:

Marinade:

• 2 red chillies, chopped 
• 4 cloves garlic, chopped
• 5cm knob ginger, grated
• 1½ cups (375ml) plain double-cream yoghurt
• Grated peel and juice (60ml) of 1 lemon 
• ¼ cup (60ml) each chopped coriander and parsley 
• Salt and milled pepper

• Salt and milled pepper
• 1 whole chicken, spatchcocked 
• Fresh parsley and coriander, for serving

Method:

1. Blend all marinade ingredients together.
2. Season chicken.
3. Rub half the marinade over chicken, making sure to get under the skin.
4. Marinate for 2-6 hours.
5. Cook over medium-hot coals for 15-20 minutes a side, basting as it cooks.
6. Garnish with parsley and coriander just before serving. 

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