Piri Piri Spatchcock Chicken

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Piri Piri Spatchcock Chicken

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Piri Piri Spatchcock Chicken

Piri piri is deliciously piquant and warming and is a perfect flavour for chicken. And because the chicken has been flattened, this delicious dish will be on the table quicker than a regular chicken roast. Serve with hasselback potatoes, and this is a definite crowd pleaser. Watch our easy to follow video on how to spatchcock your chicken here.

Gluten free, paleo if honey or maple syrup is used in place of the sugar in the marinade.

Ingredients

  • For the marinade:
  • 6 red chillies (use birds eye chillies if you want it more spicy)
  • 2 tomatoes
  • 4 cloves garlic
  • Juice from 1 lemon
  • 2 tbsp red wine vinegar
  • 2 tsp sea salt flakes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sugar
  • For the roast:
  • 1 x (1.5kg) whole chicken
  • 2 bunches tender stem broccoli
  • 2 bunches asparagus
  • 2 red bell peppers, cut in chunky pieces
  • 2 yellow bell peppers, cut in chunky pieces

Instructions

  1. Pre-heat grill to high heat, then cut off the ends of the chillies and place on a baking tray. Once grill is hot, place the chillies in the oven on a rack set close to the element. Grill until chillies are soft and somewhat charred, about 5-7 minutes. Switch oven off and remove chillies. Leave to cool slightly.
  2. Combine chillies with the rest of the marinade ingredients in a food processor and pulse until mostly smooth. Set aside.
  3. To spatchcock the chicken, place it breast side down and with the legs facing towards you. Use clean, strong and sharp kitchen scissors to cut along either side of the backbone to remove it. Flip the chicken over and spread it open as best as you can. To flatten it completely, break the breastbone by pressing down on it with the heel of your hand.
  4. To ensure the chicken stays flat while roasting, push two wooden or metal skewers diagonally through the chicken so that they cross in the middle.
  5. Place flattened chicken on a large dish breast side up and spread the marinade over it. Cover in clingfilm and leave to marinade in the fridge for at least an hour.
  6. Pre-heat oven to 180°C/350°F/gas 4. Remove chicken from the fridge while oven is heating so that it loses some of its chill. Place chicken in a large roasting dish and roast for 30 minutes. Arrange the vegetables around the chicken and return to the oven. Cook for another 15-20 minutes, or until the juices run clear if the thigh is pierced with a knife. If wanting to char the skin slightly, turn the grill on and cook until skin starts to blacken.
  7. Allow chicken to rest, covered with foil, for about 10 minutes before serving.
  8. If preparing the marinade ahead of time, it will last in the fridge in a sealed jar or container for up to 3 days. Chicken is best marinated the night before roasting.
  9. Can also be cooked on a barbecue. Once flames have died down a bit, place chicken skin side down on the barbecue and cook for 15-20 minutes. Turn the chicken oven and continue cooking for further 15-20 minutes or until cooked through.
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