Serves: 4 people

Prep Time: 40 mins

Cook Time: 30 mins

Ingredients:

• 1 whole Butcher’s Selection Irish Spatchcock Chicken
• 1 tsp Stonemill Sea Salt
• 1 tsp freshly ground Stonemill Black Pepper
• 1 tsp all-purpose seasoning
• 1 tsp Stonemill Dried Thyme
• 1 tsp Stonemill Garlic Powder
• ½ tsp Stonemill Onion Powder
• ¼ tsp Stonemill Cinnamon
• ¼ tsp Stonemill Cumin
• 1 tsp Stonemill Dried Red Chilli Flakes
• 250g Bramwells barbeque sauce
• 25ml Old Hopking White Rum

For the Pineapple salsa:

• 250g fresh Nature’s Pick Pineapple, peeled, cored and cut into ½cm dice
• ½ Nature’s Pick Red Chilli, finely diced
• 1 Nature’s Pick Lime, juice only
• 2 tbsp Nature’s Pick Coriander, finely chopped fresh
• 1 tbsp The Pantry Brown Sugar
• Stonemill Salt to taste

For the Roti:

• 250g The Pantry Plain Flour
• 2 tsp The Pantry Caster Sugar
• ½ tsp Stonemill Salt
• ½ tsp The Pantry Baking Powder
• 120g Kilkeely Irish Butter Unsalted 
• 2 tbsp Solesta Vegetable Oil, plus extra for greasing

Method:

Marinade:

1. To make the marinade, season the chicken with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. 
2. Pour BBQ sauce and white rum over the chicken and mix together. Cover and leave to marinate in the fridge for at least 1 hour.

Pineapple Salsa:

1. Bring the sugar to the boil over a medium heat. Once bubbling remove from heat and toss though your pineapple, chilli, lime juice. 
2. Once cooled add your coriander and season to taste.

Roti Bread:

1. Put the flour, baking powder and salt in a large bowl. Toss together and make a well in the centre. 
2. Pour in 125ml cold water and mix everything together to give a nice soft dough.
3. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes.
4. Divide the roti dough into four equal pieces and shape each one into a ball.
5. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle. 
6. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side.

Chicken:

1. BBQ the chicken for 5 mins each side in the centre. Turn regularly.
2. To check that it’s cooked through, pierce with a knife between the thighs and breastbone: the flesh should be white and firm.
3. Remove from the heat and leave to rest, for 10-15 mins. Cut into portions and serve alongside the roti and pineapple salsa.