Piri Piri Spatchcock Chicken Recipe
This recipe is always extra special if you prepare it the day before. But if you only have a few hours before you want to cook it, it will still work, the flavours will just not be so intense.
People often get concerned about spatchcock cooking and how to do it. But it really is extremely simple. Here is your step by step guide to one of the family's firm favourites. This freezes well if the chicken is fresh and has not been previously frozen.
One fresh chicken approx 3 1/2 lbs
2 tbsp olive oil
2 tbsp chopped parsley
4 red chillies
2 tbsp red wine vinegar
3 cloves garlic
2 tsp paprika
Pinch of salt
Place the chicken breast side down and locate the back bone. With kitchen scissors cut along both side of the back bone removing
the back bone completely.
Turn the chicken over and push it down so that it opens out flat. Using a sharp knife slash the legs and breast of the chicken.
Put all of the remaining ingredients into a food processor or chopper and blend to a paste.
Rub the paste over the chicken and into the slashes and then wrap in a freezer bag or cling film and leave to marinate for at least 2 hours or if possible overnight.
If you are freezing this then flat freeze and remember to label and to date the bag. Always make sure the chicken is properly thawed before cooking!
If you are barbecuing the chicken, ensure the BBQ is nice and hot before cooking commences.
Place the chicken skin side down on the BBQ and cook for 15-20 minutes, turn and continue to cook for a further 15 minutes.
Ensure the juices run clear before serving. Cooking time may vary depending on the BBQ.
The chicken can be oven cooked if preferred by placing skin side up on a backing tray. Oven temp 200 c/gas 6 for 35-40 mins.
To give the skin that char grilled finish pop it under the grill for a further 5-10 mins to finish.