Maple and soy glazed chicken

For the brine

• 2 litres of water
• 100g salt
• 50g maple sugar
• 2 lemons
• 2 heads of garlic
• 15g black peppercorns
• 5-6 sprigs of rosemary

For the marinade

• 2 tablespoons toasted sesame oil
• 3 garlic gloves
• 5g fresh ginger
• 1 red chilli
• 20ml maple vinegar
• 110ml dark soy
• 30ml dark maple syrup
• 30g maple sugar
• Fresh coriander and spring onions to garnish

1. Remove the backbone from the chicken by cutting each side with a sharp knife or scissors, then flip it over and press down on the breastbone to create your spatchcock. 
   
2. For the broth add 1/3 of the water with all the brine ingredients, gently heat to dissolve the salt and sugar. Add the remaining water and let it cool completely before adding the chicken.
3. Brine ideally for 12 hours minimum with a maximum of 24 hours.
4. Remove from the brine and pat dry.
5. Preheat the oven to preheated to 200°C.
6. For the marinade, blend all the marinade ingredients together until fully combined. 
7. Make a few nicks and slices over the chicken and add half of the marinade. You can leave this for a few hours or just cook straight away.
8. Using a medium heat on a BBQ or griddle pan, go skin side down first to build up some charred colouring before turning the other way up and putting in the preheated oven.  
9. Brush the chicken every few minutes with the marinade until the chicken is cooked through and hitting 68-70°C on the thickest parts of the bird. 
10. Allow the chicken to rest for 20-25 minutes minimum before serving.