If you haven’t got a spit rôtisserie attachment on your barbecue, ask your butcher to split and flatten the chicken into two, then proceed as below.
Put all the marinade ingredients into a food processor and whirl to a paste. Paint over the chicken and leave to sit for 2–3 hours. Skewer and roast the chicken for 50 minutes, taking care that the skin does not char too much. Check for don