Step 1

The night before, prepare your rub by mixing together all the dry spices and ingredients, then applying evenly to coat your butterflied chicken. Stack a cooling rack on top of a baking sheet and leave your bird to rest on the rack in the fridge, uncovered, overnight or 8-10 hours before you plan to grill.

Step 2

Prepare your charcoal grill. Ideally you’ll have an area with indirect heat and another with higher direct heat.

Step 3

While your grill is heating, prepare the basting liquid by pureeing all the ingredients in a blender until smooth.

Step 4

Once your coals are warm, throw your chicken, breast side down, onto direct heat for about 10 minutes or until you get some nice color and char marks. Apply basting liquid all over the exposed side of the chicken with a spoon or brush.

Step 5

Then move your chicken to indirect heat, breast side up, and brush chicken with basting liquid again. Leave to cook for about 40 minutes or until the internal temperature reads 145 to 150°F. Keep basting the chicken every 10 minutes or so until it’s ready.

Step 6

Remove chicken from grill and allow to rest 15 minutes. It will continue to cook with residual heat and reach 165°F, at which point, it’s ready to be cut and served.