Mexican chicken & grilled veg salsa

Recipe : Mexican chicken

1 chicken, spatchcocked

1/2 block of prepared anchiote paste mixed with about 6 tbsp water until smooth

juice of half a lemon

3/4 cup sour orange juice or orange juice mixed with juice of half a lime

1 tsp cumin

1 tsp dried Mexican oregano

1 tsp salt

2 cloves garlic, peeled and finely chopped

1/2 medium onion, finely chopped

To spatchcock the chicken, lay it on it's back, cut down through the back bone and flatten out like a book, (you can cut the backbone out as well if you like). Mix all the marinade ingredients together in a shallow baking dish, add the chicken, turn to coat and leave to marinade, covered, for a minimum of 2 hours up to 24.

Other ingredients:

2 large mild chili peppers, cut into chunks and de seeded

1/2 red onion, cut in half

8 tomatillos, cut in half

Barbecue the chicken over indirect medium heat for about 45 minutes until cooked through and crispy on the outside.

Place the vegetables on a perforated or flat barbecue cooking grill and grill over medium to high heat.....

.... for about 15 minutes until softened and slightly charred in places. Remove from the grill.

Let the veg cool slightly then chop into equal small dice for your salsa, perhaps adding a little touch of salt and lime juice.

To serve, place a little piece of chicken on a warmed tortilla with a spoonful of salsa, a little sour cream and a dash of hot sauce. Roll up and nosh.