For the chicken brine :

150g sea salt

60g brown sugar

50ml cider vinegar

2 heads garlic, cut in half

6 bay leaves

Few sprigs thyme

2 lemons, thick slices

1 litre water

Sauce – 10 birds eye chillies

100ml extra virgin olive oil

100ml red wine vinegar

4 cloves garlic

2 tbsp smoked paprika

1 x butterflied chicken (about 1.5kg)

Serve with slaw, rolls, fries, corn on the cob


1. Brine- bring everything except lemon to the boil. Take off heat, add lemons. Cool completely. Add chicken. Marinade overnight

2. Take out of brine, wash off brine

3. Sauce – fry the chilies, garlic for 3mins. Add the other ingredients, then puree until very smooth

4. Brush sauce on the chicken

5. Roast at 180c, covered for 40mins

6. Take off cover and roast 10mins more, putting on more sauce

7. Serve with all the goodies