Spatchcock Piri-Piri Chicken Recipe

This spatchcock piri-piri chicken recipe is for the food lovers who cannot get enough of vigorous and vivid flavors. The combination of spicy red chilies, garlic, and paprika gets the dish rolling on a refreshing and tangy note. The outcome of making this dish, whether on the barbeque or in the oven, is a scrumptious juicy and charred chicken that will wow many.

Ingredients for Spatchcock Piri-Piri Chicken

• 1 whole chicken (approximately 1.5kg / 3lb 5oz)
• 4 red chilies, chopped (remove seeds if you want less heat)
• 3 garlic cloves, crushed
• 2 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• Lemon wedges and Tabasco sauce (optional), for serving

Step-by-Step Instructions

Phase 1: Spatchcocking the Chicken

1. Turn the chicken on to its breast so that the backbone faces you.
2. Cut through the backbone on both sides with kitchen shears or poultry shears and discard it.
3. Now turn the chicken back and, with pressure, push down the breast bone to flatten it.
4. To help the legs cook evenly, make a few cuts along the thigh joint. For a detailed spatchcocking technique, consider watching this informative video on the subject.

Step 2: Prepare the Piri-Piri Marinade

1. Add the chopped red chilies, minced garlic, and a pinch of salt into a food processor (or use a pestle and mortar). Blend it into a paste.
2. Mix the sweet paprika, red wine vinegar, parsley, and olive oil into the paste.
3. Rub the marinade all over the spatchcocked chicken. Marinate for at least 1 hour or overnight for better flavor. The chicken can also be frozen at this stage.

Step 3: Cooking the Chicken

On the Barbecue:

1. Set the barbecue fire and wait for it to cool down to avoid flames.
2. When ready, place the chicken skin side down on the grill. Char the skin for about 15-20 minutes.
3. Once the skin is crispy, turn the chicken breast side up and cook for another 5-15 minutes until the meat is white and juices run clear.

In the Oven:

1. Preheat the oven to 200°C (fan 180°C / gas 6).
2. Place the chicken on a baking tray and roast for 35-40 minutes.
3. For additional charring, place the chicken under a grill in the oven for 5-10 minutes.

Serving Suggestions

The delectable dish works well when served with lemon wedges and a generous squeeze, along with a dash of Tabasco for those who like it hot. Complement your spatchcock piri-piri chicken with roasted vegetables or a fresh salad for a complete meal.

Conclusion

Spatchcock piri-piri chicken is a delightful creation for those who love grilled or roasted chicken with a spiced-up twist. Whether barbecued or roasted, the fiery heat from the chilies and the tangy marinade will make this dish a favorite. It’s perfect for any occasion, from casual family dinners to festive BBQs.