This one is for the Nandos lovers out there. As you may already know Nando’s uses garlic in their marinade making it unsuitable during the low FODMAP elimination stage. Have a go at this for your piri piri fix.

Ingredients

1 whole chicken, spatchcocked

Marinade:

• 150mls lemon juice
• 100mls vinegar
• 50mls red wine vinegar
• 50mls garlic infused oil
• 100mls olive oil
• 2 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon sea salt
• 1 red capsicum pepper
• 4-10 birds eye chilli peppers (adjust to your taste)

Method

1. Put all the marinade ingredients in a blender.
2. Rub 1/2 of the marinade into the chicken and rest for at least 4 hours or overnight in the fridge.
3. Preheat oven to 200C or 180C fan.
4. Cook for 20 minutes. Take the chicken out and baste with more of the marinade.
5. Continue cooking for a further 15-20 minutes.
6. Increase the temperature to 220-250C and grill for 5-10minutes to char the skin.
7. Rest for 10 minutes before serving.