BBQ Mango, Chilli & Lime Spatchcock Chicken

INGREDIENTS

2 spatchcocked chicken with skin
Ingredients for marinade:
2 tbsp Supreme Garlic Paste
1 tbsp Supreme Chilli Flakes
½ cup oil
½ cup chopped fresh coriander
Juice of 3 limes
Salt to taste
1 tsp Supreme Coarse Black Pepper

Basting Sauce:
1 cup Supreme Mango Pulp
¼ cup oil
100g butter, melted
1 tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
½ tsp Supreme Garlic Powder
Salt to taste
Juice of 2 limes

Garnish:
Coriander leaves and lime wedges.

METHOD

In a bowl, add ingredients for marinade, mix well and set aside. Using your fingers carefully lift the skin of the chicken, then carefully, using a knife make cuts on the breast, thighs and legs (this step is crucial as it will help with the marinating cooking cooking process). Rub marinade all over and under the skin (into the cuts), cover and refrigerate for 24 hours. Remove chicken from the refrigerator 2 hours prior to cooking. In a bowl, add ingredients for basting sauce, mix well and set aside. Place chicken on a prepped BBQ and cook until 80% cooked. Now baste chicken with basting sauce and turn. Keep basting and turning every few minutes until chicken is fully cooked. Remove from BBQ, garnish with coriander leaves and lime wedges and serve.