Cook chicken over medium coals for 1 hour, turning occasionally, until chicken is cooked through, the skin will blacken quite quickly but will form a delicious spicy crust with succulent moist meat inside.
1 slow grown outdoor reared chicken (3.5-5kgs)
6 cloves garlic, crushed
3 tbsps freshly ground black pepper
3 tbsps caster sugar
6 tsps chilli flakes
3 tsps dried oregano
3 tsps dried thyme
3 tbsps sweet paprika
3 tsps English mustard powder
3 tsps salt
Cut chicken into 10 pieces, first cut into 1/4s then cut off wings, cut breasts through the bone into 2, divide leg into drumsticks and thighs. This will give you 10 pieces, after cooking, breast can be cut in half again to produce 4 pieces of breast.
Mix garlic, pepper, sugar, chilli flakes, oregano, thyme, paprika, mustard powder and salt together in a bowl large enough to hold all the chicken pieces.
Toss chicken in spice mix to coat well and leave for a minimum of 10 mins.