Spatchcocked chilli chicken

Method

1. To spatchcock the chicken, put the bird breast-side down on a chopping board. Using a pair of heavy duty kitchen scissors or poultry shears, cut out the backbone, starting at the arrowhead-shaped parson’s nose. Remove the bone, turn the chicken back over and press down firmly with the flat of your hand between the breasts. You’ll hear the wishbone snap and the chicken will flatten out when you push it down.
2. Combine the milk or yogurt, lemonnjuice (if using), salt and hot sauce in a large baking dish that will hold the flattened chicken comfortably. Add the chicken, turning to coat, cover with cling film and leave to marinate in the fridge for a minimum of 6 hours or up to 24 hours, flipping it over a couple of times during the marination.
3. Heat the barbecue to medium. If you have a kettle barbecue with a thermometer, it should read 180-200°C. Remove the chicken from the marinade and put on the barbecue, breast-side up and away from the hottest coals. Cover with the lid and cook for 25 minutes, checking the underside now and then – if the chicken is blackening too much, move it to a cooler place on the barbecue grill using tongs.
4. Turn the chicken over and cook for another 20 minutes, moving it around so different parts of the breast touch the grill. It’s done when a digital probe thermometer pushed into the thickest part of the meat reads 65°C, or when the juices run clear when you pierce the thickest part of the thigh with a skewer. Put on a chopping board and rest for 10-15 minutes. Serve with lemon wedges and more hot sauce.