Spatchcock Piri-Piri Chicken
This recipe involves spatchcocking a whole chicken to ensure it cooks evenly and stays succulent. The bird is then coated in a vibrant marinade made from red chillies, garlic, paprika and herbs. After marinating, it can be cooked on a barbecue for a smoky flavour or roasted in the oven. The result is a flavourful, juicy chicken with a deliciously charred skin, ideal for serving with lemon wedges. It takes about 50 minutes to prepare and cook, serving four people.
Ingredients
- 1 chicken (about 1.5kg/3lb 5oz)
- 4 red chillies chopped (deseeded if you don't like it too spicy)
- 3 garlic cloves crushed
- 2 tsp sweet paprika
- 2 tbsp red wine vinegar
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- lemon wedges and Tabasco sauce (optional), to serve
Method
- To prepare the chicken, turn it so the backbone faces you. Use strong kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone to flatten it. Create a few slashes in each leg joint.
- Combine the chillies and garlic in a food processor with a generous pinch of salt, or use a pestle and mortar. Process into a paste, then mix in the paprika, vinegar, parsley and olive oil. Coat the chicken thoroughly with this marinade. Allow it to marinate for at least 1 hr, or ideally overnight. You can freeze the chicken at this point.
- Light your barbecue. Once the flames have subsided, position the chicken skin-side down on the grill. Cook for 15-20 mins until the skin is well charred. Turn it over and cook for another 5-15 mins until fully done, checking the juices run clear. For oven cooking, heat to 200C/180C fan/gas 6 and roast on a tray for 35-40 mins. To crisp the skin, finish under a grill for 5-10 mins. Serve with lemon wedges and Tabasco sauce if desired.
Nutrition (per serving)
Calories552 kcal
Fat40 g
Saturates10 g
Carbs1 g
Protein47 g
Sodium160 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineamerican
