Remove chicken from packaging and pat dry. For best results it should be brought to room temperature before cooking.
Spatchcock the chicken. This just involves removing the backbone allowing the chicken to be completely opened up and flattened. (see our video).
Cover the chicken in the BBQ Peri Peri Rub. For best results leave the chicken to marinate overnight in the rub.
Place onto grill 'boneside' down for 5 minutes.
Turn to 'breastside' down for 5 minutes.
Back to 'boneside' down until internal tempreture reaches 165°F / 75°C. Depending on the size of the chicken, this should take around 25 to 30 minutes but work to internal temperature for exact cooking time.
Once you reach the correct internal temperature, remove from heat, cover loosely with foil and let rest for 10 minutes.