The spatchcock will need to be marinated the day before, but remember to take it out of the fridge an hour or so before cooking so that it can rise to room temperature.
2 tangelo, skin on and roughly chopped
1 bunch oregano, roughly chopped
2 chillies, roughly chopped
½ red onion, roughly chopped
6 cloves garlic, roughly chopped
75ml olive oil
4 spatchcock, butterflied
Take a large bowl and add the tangelo, oregano, chillies, onion, garlic, olive oil and pepper. Using your hands, combine the ingredients so that you squash the citrus and crush the oregano to infuse all of the flavours. The goal is to release as much juice and oils from the rind of the tangelo as possible. Sit the spatchcocks in the marinade and make sure they are well covered and massaged with the marinade. Cover and place in the fridge overnight.
The next day, light your barbecue with the grill side on high. Heavily season the spatchcock with flaked salt and place on the barbecue with the skin side down. Grill the spatchcock until it is charred and golden and then flip over and do the other side. Cook for 5-7 minutes on each side, or until cooked through. Take off the barbecue and let rest for five minutes before serving.
Serve with our chicken jus.