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- Step 1Put the chicken on a board, breast down. Use sturdy kitchen scissors to cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack).
- Step 2Finely grate the zest from the orange, then cut orange into wedges. Lightly crush the peppers in a pestle and mortar. Stir in the orange zest, five spice, garlic, oil and a generous pinch of salt. Rub mixture all over the chicken.
- Step 3Barbecue over low heat, skin-side down for 5-10min until skin is golden and charred, then turn over and continue to cook, covered with barbecue lid or a large roasting tin, for 45min-1hr, or until cooked through. Barbecue the orange wedges for final 10min. Remove chicken to a board to rest for 10min, carve and serve with the oranges to squeeze over.
Get ahead
Prepare to end of step 2 up to 4hr ahead. Place in roasting tin, cover and chill. Complete recipe.
No BBQ? No problem!
Preheat oven to 200°C (180°C fan) mark 6. Cook chicken skin-side up in a roasting tin for 40-45min, until cooked through, adding oranges for final 15min. Complete recipe.
Per serving:
- Calories: 427
- Protein: 37g
- Fat: 30g
- Sat fat: 8g
- Carbs: 2g
- Sugars: 2g
- Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
