I'm lucky enough to have a Nando's in my local shopping centre, so I occasionaly plan a half chicken there during a shopping trip.

I happen to know (I asked them, and also I can taste it) that the sauces that Nando's sell in bottle in supermarkets are not the same as the marinades with which they treat their chickens in the restaurants. Therefore, if you like the sauces, you'll love the restaurant stuff!

Does anyone remember Nigella Lawson on spatchcock chicken? She did something really simple with a split-down-the-back chicken and then bbq-ed it. Once a real Portuguese friend of mine roasted me some spatchcock chicken, with peppers and garlic and oil etc, and it was so delicious I remember it years later. I am no longer in touch with him but I would love to find out how to do it.

Gez