Step 1 – Making the marinade
Take 1 scotch bonnet pepper/naga morich (or more, depending your heat level) and deseed. Then cut into slices.
Then in a blender put the scotch bonnet pepper or, 1 red pepper cut into chunks, 4 red thai chilli, 1.5 large onion cut into chunks, 10-12 whole garlic cloves, 2 tsp smoked paprika, 1.5 tsp dried oregano, 1 tsp dried thyme, zest of 1 lemon and juice of 1 lemon, 2 tsp salt, ¼ cup orange juice,

3 tsp brown sugar, few red sweet peppers (optional, I had a lot from the garden so used them), 1 cup oil. Blend till you get a smooth marinade.

Step 2 – Spatchcocking the chicken
If you have kitchen scissors/shears cut the tail bone out and flatten the chicken. I realized I don’t have kitchen shears, so I used a knife to spatchcock the chicken. I cut chicken from the breast side and then flattened it.

Step 3- Season both sides of the chicken generously with salt and pepper.

Step 4- Cut slits into the chicken so that marinade goes in everywhere.

Step 5- Pour the marinade over the chicken. Save some for basting. Rub the marinade all over the chicken nicely. Marinate 2hrs- overnight.

Step 6- Heat the grill on high heat

Step 7- Put the chicken bone side down. We will cook both sides of the chicken a total of 20 mins on high heat and then cook on lo-med heat in indirect heat(indirect heat- turning off the burners right underneath chicken but keep the other ones away from the chicken turned on in high heat).

Step 8- Baste the chicken with the marinade every 10-15 mins. We will flip the chicken few times through out the cooking process. Total cook time will be somewhere between 50-80 mins or till 165F internal temp reached. It depends on the size of the chicken.

I had marinated some chicken legs for my kids with very mild spices. They cant handle too much spice yet. I am try everyday..lol. Those are the ones in the side in the video.

Https://www.youtube.com/watch?v=5VxISqIJi3M