Spatchcock Piri-Piri Chicken
A butterflied whole chicken marinated in a chilli, garlic and paprika piri-piri paste, then barbecued or roasted until charred and juicy.
Ingredients
- 1 chicken (about 1.5kg)
- 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
Instructions
- To spatchcock the chicken, flip it over so the backbone faces you. Using sturdy kitchen or poultry scissors, cut down either side of the backbone and discard it. Turn the chicken over and push down firmly on the breastbone to flatten it out. Make a few slashes in each leg joint.
- Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar, and blend to a paste. Add the paprika, vinegar, parsley and olive oil, mix well, then smear over the chicken. Leave to marinate for at least 1 hour, or overnight if possible.
- Fire up the barbecue. Once the flames have died down, place the chicken skin-side down in the centre and cook for 15-20 minutes until nicely charred. Flip and continue cooking for another 5-15 minutes until cooked through and the juices run clear. Alternatively, roast in the oven at 200°C (180°C fan) for 35-40 minutes on a baking tray, then grill for a further 5-10 minutes to char the skin. Serve with lemon wedges, and Tabasco if you like it hot.