Butterflied barbecue paprika chicken with chilli sauce

1.To make chilli sauce, stir ingredients in a small saucepan over high heat. Bring to the boil, reduce heat and simmer with a lid for 8 minutes or until chilli is tender. Cool for 5 minutes. Blend sauce until smooth and season to taste. Strain sauce into a bowl. This recipe makes 1¼ cups of sauce.

2.Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C.

3.Combine all oregano and smoked paprika rub ingredients in a small bowl.

4.Cut chickens along both sides of backbone with kitchen scissors; remove and discard backbones. Turn chickens over and press down on breastbone to flatten slightly. Place chickens, skin-side up, in a large ovenproof dish. Rub all over with the oregano and smoked paprika rub.

5.Place chickens in dish in the centre of the barbecue and turn burners underneath chickens off, leaving other burners on low. Cook with the hood closed for 40 minutes or until the chickens are browned and cooked through.

6.Cut chickens into six portions and serve topped with chilli sauce and coriander.