Yes you could just use a Nandos rub. But it’s much more fun to make your own.
I haven’t worked out the macros for this dish as it varies with whichever part of the chicken you eat. However, all of the recipes in my books have full macros (calories, protein, fat & carb breakdown).
- 1 chicken
- 2 large red chillis, chopped (and deseeded if you don’t like it too spicy)
- 4 cloves of garlic, chopped finely
- a small bunch of parsley, chopped finely
- 2 tsp sweet paprika
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Make the marinade: combine the chopped chillis, garlic, parsley, paprika, red wine vinegar and olive oil together with a good sprinkling of salt and pepper. Mix well.
- Spatchcock the chicken: turn it breast-side down with the parsons nose facing towards you and, using some very sharp kitchen scissors, cut out the backbone. Flip the chicken over and push down firmly to flatten it. Cover the chicken with the marinade and leave covered in the fridge for a minimum of 1 hour (or preferably overnight).
- To grill on the barbecue, wait until the flames have died down and the coals are glowing and grill breast-side down for 15 – 20 minutes. Then, flip over the chicken and cook for around 10 minutes, until it’s done (use a meat thermometer or check if the juices run clear). Alternatively, cook the chicken in the oven for around 40 minutes (again, make sure it gets fully cooked) and finish off on the grill to crisp up the skin.