Recipe: Perfect Piri-Piri Spatchcock Chicken
Piri-Piri Spatchcock Chicken. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Piri-piri spatchcock chicken is much quicker to cook than a regular roast so perfect for a midweek meal.
Spatchcock chicken with a piri piri marinade and piri piri spicy seasoning. A Taste of Portugal Marinated and hand sprinkled with piri piri seasoning for a spicy hit. Place the spatchcocked chicken in a sealable plastic bag. You can cook Piri-Piri Spatchcock Chicken using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Piri-Piri Spatchcock Chicken
- It’s 1 of whole spatchcock chicken (500-600g maximum).
- It’s 2-3 of bullet chilli's.
- Prepare 4 of garlic cloves, crushed.
- Prepare 1 of small teacup of oil (preferably olive oil approx. 50-80ml).
- You need of Juice of half a lemon.
- You need 1 tsp of paprika.
- It’s 2 tbsp of brandy, cognac or whisky.
- Prepare to taste of Sea salt.
- It’s of Oreganos, a good pinch.
Add half the piri-piri sauce, spreading it evenly over the chicken. Piri piri is a fiery, bright orange hot sauce with roots in Portugal, Angola and Mozambique. You can buy the bottled stuff at most grocery stores, but the homemade version is world's apart. Piri piri makes the best marinade for grilled chicken or poussins and it's quick and easy to make your own, and we think it tastes so much better.
Piri-Piri Spatchcock Chicken instructions
- Start by crushing the garlic and chilli's together then add the rest of the ingredients except the salt. Mix and set aside..
- Rub the marinade all over the chicken and allow to marinade in fridge a minimum of 4 hours, preferably overnight. When ready to cook, remove from the fridge an hour before cooking it..
- Heat up the grill or preferably for a much better flavour the coal barbecue. Once the fat from the chicken skin starts to drip sprinkle with a good amount of salt on both sides. Allow for the chicken to cook through..
- When the chicken is cooked brush with the sauce. Continue to grill for another 1-2 minutes..
- Remove from the grill and cut into pieces and again brush with the sauce..
- Serve with homemade chips and salad of choice..
This simple recipe makes a great barbecue. The Piri Piri sauce for the chicken is different from the Piri Piri Oil recipe, as it is the heat from the charcoal and the hot chicken which will release the flavours of the ingredients. Chicken Piri Piri is a dish that was created in Africa when Portuguese settlers arrived and started playing with a marinade made with local bird's eye chili peppers, which are called "piri-piri" in How to Spatchcock or Butterfly a Chicken. Here's the drill with butterflying—or spatchcocking—a bird. Piri-piri chicken is, like a lot of Portuguese cuisine, a one of Portugal's best dishes.