In the kitchen:

• Butterfly the chicken by removing the back bone then press down on the breast to even it.
• Blend the marinade ingredients in a blender until you get a smooth paste.
• Apply the marinade onto the chicken and leave to marinate for 30 minutes.
• Transfer the chicken onto the Roasting Rack and Shield. It is ready to be roasted.

At the barbecue:

• Preheat grill to 190°C for 15 minutes with the lid down.
• Place the chicken with the Roasting Rack and Shield on Indirect heat and roast for 50-60 minutes until the internal temperature reaches 74°C. Check internal temperature using a thermometer.
• Remove the chicken from the grill and allow it to rest for 10 minutes before carving.
• Once rested, serve the chicken with lime wedges.