Mix all the marinade ingredients together and set aside.

Place the chicken on a chopping board, with the breast resting on the board and the back facing upwards.

With a pair of kitchen scissors, cut from the neck of the chicken, all the way to the bottom cutting through the rib cage.

Open up the chicken by gently breaking the bones and tissue with the palm of your hand, flattening the chicken.

Clean the cavity of the chicken removing all soft tissue, loose bones etc.

 Rub the marinade all over the chicken and refrigerate overnight.

Prepare the fire, the bird must be slow cooked over medium heat coals.

Cover a brick with foil, set the chicken on the fire and press down with the brick.

Cook for 20min each side depending on the size of the chicken. You will know that it is ready when the juices run clear.

Please rest the chicken for about 10 min before carving.

Serve with sweet potatoes and a salad.