1

To make the marinade, put the salsa, onion, vinegar, tomatoes, sugar, paprika and mustard in a blender or small food processor and blitz to form a thick paste.

2

Using strong kitchen scissors, cut down each side of the backbone, cutting through the ribs, then remove the backbone and discard it. Turn the chicken over and press down firmly on the breast bone with the heel of your hand, to flatten. Remove the skin, then put the chicken in a shallow dish and rub over the marinade. Cover and chill for 2 hours.

3

Heat a barbecue or preheat a griddle pan over a low heat. Remove the chicken from the marinade and put on a large plate. Transfer the marinade to a small saucepan with 125ml water and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 4-5 minutes, or until slightly thickened. Set aside until needed.

4

Meanwhile, cook the chicken for 15-20 minutes on each side, or until golden and cooked through. Cut into 8 portions and serve with the marinade on the side.