We tend to have a lot of leftovers when we cook a whole chicken. I like to use the leftovers the next day for either chicken mayo or coronation chicken sandwiches, chicken pie, chicken curry or a chicken chow mein.

Ingredients

1.5kg whole chicken

1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1 tsp ground turmeric
1 tbsp paprika
1 tbsp ground ginger
1 tbsp minced garlic
1 tsp black pepper
1 tsp salt
3 tbsp lemon juice, about half a lemon
1 tbsp white vinegar
4 tbsp olive oil

Method

1. To spatchcock the chicken, put it on a cutting board breast-side down, with the backbone facing you. Using a sharp knife, cut up along each side of the backbone to remove it. 
2. Turn the chicken over and flatten it out. 
3. Rub spice mixture over both sides of the chicken and marinate for 1 hour. If you don’t have time, you can put the chicken in the oven straight away. It will taste amazing too.
4. Preheat oven to 210°C. Cook chicken in the oven, cover loosely with tin foil for 30 minutes. Remove the tin foil, then cook for another 30 minutes.
5. Remove chicken from the oven, cover with tin foil and let rest for 5 minutes before serving.

What do you think about this marinade? Share with me in the comments below!