1

Place one of the chickens, breast side down onto a board. Using kitchen scissors or poultry shears, cut down either side of the backbone, and discard. Turn chicken over, open out and press firmly to flatten. Repeat with remaining chicken. Remove and discard skin from chickens.

2

Combine juice, oil, garlic, oregano, chilli, paprika and salt, and rub all over chickens. Place chickens in a large shallow non-metallic dish, cover and refrigerate for at least 1 hr to marinate.

3

Preheat a covered barbecue on medium high heat. Place chickens, breast side down, onto flat plate. Reduce heat to medium, cover and cook for 15 mins. Turn chickens and cook, covered, for a further 15 mins, or until juices run clear when the thickest part of the thigh is pierced. Remove from heat, cover loosely with foil and rest for 10 mins before serving.