Piri-Piri Spatchcock Chicken
It's been absolutely scorching weather in Yorkshire this weekend and when that's the case it can be hard to think of what to cook for dinner: you don't want anything too heavy or too wintery but you still require a decent meal to fill you up!
For me, this dish is the perfect solution with juicy, perfectly cooked chicken coated in a punchy piri-piri sauce to really set the tastebuds alight without being bogged down with stodge. The chicken is spatchcocked (backbone removed and remainder flattened) to speed up the cooking process and crisp up the skin evenly. I served mine with crispy potato cubes and some seasonal vegetable lightly grilled and with lemon squeezed over the top.
Piri-Piri Spatchcock Chicken
Serves 4
1 whole chicken (about 1.5kg), spatchcocked
salt and freshly ground black pepper
For the piri-piri sauce:
6 fresh red chillies
2 garlic cloves, chopped
1 tsp salt flakes
1 tsp oregano
1 tsp paprika
100ml olive oil
50ml red wine vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop the chillies.
Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the spatchcocked chicken in a sealable plastic bag or a large ceramic bowl. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
Preheat the oven to 200C/390F/Gas 6. Season the marinated chicken and then transfer to a roasting tray lined with baking paper. Roast in the oven for 30-40 minutes, until cooked through, basting regularly with the remaining piri-piri sauce.
For me, this dish is the perfect solution with juicy, perfectly cooked chicken coated in a punchy piri-piri sauce to really set the tastebuds alight without being bogged down with stodge. The chicken is spatchcocked (backbone removed and remainder flattened) to speed up the cooking process and crisp up the skin evenly. I served mine with crispy potato cubes and some seasonal vegetable lightly grilled and with lemon squeezed over the top.
Piri-Piri Spatchcock Chicken
Serves 41 whole chicken (about 1.5kg), spatchcocked
salt and freshly ground black pepper
For the piri-piri sauce:
6 fresh red chillies
2 garlic cloves, chopped
1 tsp salt flakes
1 tsp oregano
1 tsp paprika
100ml olive oil
50ml red wine vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop the chillies.
Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the spatchcocked chicken in a sealable plastic bag or a large ceramic bowl. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
Preheat the oven to 200C/390F/Gas 6. Season the marinated chicken and then transfer to a roasting tray lined with baking paper. Roast in the oven for 30-40 minutes, until cooked through, basting regularly with the remaining piri-piri sauce.
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