1 medium chicken spatchcocked
8 cloves garlic, crushed
6 Tablespoon Mr Spices Portuguese Chicken Spice
200ml Red Wine Vinegar
200 ml Mr Spices Chilli Sauce
50 ml Brandy (optional)
Juice of one lemon or a healthy splash of Mr Spices Lemon Juice
4 Birdseye chilli whole (optional)
4 medium potatoes, washed and cut into wedges. (optional)
Using a sharp knife or kitchen scissors carefully cut down the length of the backbone on either side from the tail to the neck.
Open the chicken up and push firmly on the breast to flatten the chicken.
Score the chicken skin deeply with a sharp knife and place in an oven proof dish.
In a bowl combine all the other ingredients to form a paste. Season to taste.
Brush chicken with all the marinate, ensuring you get it all over, and into the score marks.
Cover and marinate in the fridge for an hour, or preferably over night if you have time.
Preheat oven to 180 degrees.
Remove cover from chicken, add potatoes in and amongst chicken, ensuring they are covered in marinate.
Bake for 40 minutes until chicken and potatoes are cooked.
Serve with lemon wedges, rice and or Portuguese rolls.
Mr Spices Chili sauce
Place chicken directly over medium coals. Turning and basting frequently with marinate until Golden Brown and Cooked through.
Serve with lemon wedges, chopped lettuce, sliced tomatoes and Portuguese bread rolls.
Mr Spices Chili Sauce