Combine the garlic, lemon juice, yogurt, olive oil and spice blend in a bowl, and season with a little salt and pepper. Put the chicken in a roasting tin and cut a few slashes into each leg using a sharp knife. Rub the marinade all over the chicken and into the slashes, then leave at room temperature for 1 hr. Will keep chilled for up to two days. (Watch our helpful video above to show you how to spatchcock a chicken.)

When you’re ready to cook, put the chicken, skin-side up, on a barbecue over ashen coals. Cook for 5 mins on each side, then move the chicken to the cooler side of the barbecue (not directly over the coals) and cover with the barbecue lid. Cook for 20-30 mins more, turning regularly until the chicken is lightly charred on the outside and cooked through – the internal temperature should read at least 70C and the juices should run clear. Remove to a tray, cover and leave to rest for 10 mins before carving and serving.