Blackened spiced spatchcock chicken

This spatchcock chicken is what barbecues were created for, marinated in a combination of coffee, sugar, and rich spices for a stunning scorched look. It'll go down a storm because it's high in protein, low in salt, and acceptable for gluten-free and dairy-free diets.

Ingredients

• 1.8kg large chicken
• 1 tbsp brown sugar
• 3 tsp instant coffee granules
• 1 tbsp olive oil
• ½ tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp allspice

Directions

1. Remove the chicken backbone with sturdy scissors or poultry shears.
2. Turn it breast side up then flatten it with your hands*.
3. Thread a metal skewer diagonally through a thigh to the opposite wing.
4. Repeat with another skewer from the opposite thigh.
5. Mix the oil, coffee, sugar, allspice, paprika, and cayenne in a bowl.
6. Season, then rub all over the chicken.
7. Marinate for 30 mins in a shallow roasting dish at room temperature.
8. Preheat the oven to gas 6, 200°C, fan 180°C.
9. Cook the chicken in the oven for 45 mins.
10. Meanwhile, if using a gas barbecue, preheat to medium-high or, if using charcoal, light it and wait until the coals are glowing and the flames have completely died down.
11. Put the chicken on the barbecue, breast side down, for 5-10 mins until the skin is golden and charred.
12. Turn over and cook for 5-10 mins, until the chicken is cooked through with no pink meat showing and the juices run clear when a skewer is inserted into the thickest part of the leg.
13. Leave to rest for 10 mins, then remove the skewers and slice to serve.