Method

• 1.
  Using a mortar and pestle, pound garlic, lemon zest, chilli and capers to a paste. Transfer to a large dish. Add the oregano, parsley, oil, lemon juice and 1 tsp cracked black pepper, and stir to combine.

• 2.
  Reserve 1/4 cup marinade and chill until needed. Add spatchcocks to remaining marinade and turn to coat. Cover and chill for at least 1 hour or overnight to marinate.
• 3.
  Heat a barbecue or chargrill pan to medium heat. Add the spatchcocks, skin-side down, and cook for 5-6 minutes or until golden and charred. Turn and cook, covered (use aluminium foil if using a chargrill), for a further 20-25 minutes or until the juices of the spatchcocks run clear when the thickest part of a thigh is pierced with a skewer. Rest, loosely covered with foil, for 10 minutes.
• 4.
  Arrange spatchcocks on a platter and drizzle with reserved marinade. Serve with lemon wedges and leaves, if using.