Pollo Alla Diavola

You’ll need

1 high welfare free range chicken 

4 crushes bay leaves

1 tbsp chopped fresh thyme leaves

3 garlic cloves minced

1 tbsp chilli powder

1 tbsp smoked paprika

2 1/2 tbsp olive oil

Good pinch of sea salt and pepper

2 egg yolks

1 tsp dijon mustard

Squeeze of lemon juice

120-150ml rapeseed oil 

1 1/2 tbsp capers

Handful chopped fresh basil

Method

1. Spatchcock the chicken or ask your butcher to do this for you.

2. Mix the spices together with the garlic, bay and thyme before adding the olive oil. 

3. Cover the chicken all over getting under the skin well leave for 2 hours to marinate

4. Fire up your bbq or oven set it to 160c. As with these things it’s all about internal temperature not time this took 85 mins and was a medium sized high welfare chicken (so it tasted amazing) you’re looking to hit 74c on the thickest parts of the bird and make sure you rest it well before serving.

5. To make the mayo add the eggs yolk, dijon and lemon to a bowl. Break up with a whisk

6. Stream in the veg oil while continually whisking until the mayo thickens, season well.

7. Stir in the capers and basil