Recipe of Award-winning Piri-Piri Spatchcock Chicken

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, piri-piri spatchcock chicken. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Piri-Piri Spatchcock Chicken is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Piri-Piri Spatchcock Chicken is something that I have loved my entire life. They are fine and they look wonderful.

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. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.

To get started with this recipe, we must prepare a few components. You can have piri-piri spatchcock chicken using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Piri-Piri Spatchcock Chicken:

1. Prepare 1 whole spatchcock chicken (500-600g maximum)
2. Make ready 2-3 bullet chilli's
3. Prepare 4 garlic cloves, crushed
4. Prepare 1 small teacup of oil (preferably olive oil approx. 50-80ml)
5. Prepare Juice of half a lemon
6. Get 1 tsp paprika
7. Get 2 tbsp brandy, cognac or whisky
8. Take to taste Sea salt
9. Take Oreganos, a good pinch

There are many variations of piri piri chicken, but we've based this one on the dishes found in Canada's many Little Portugals. To ensure the chicken cooks evenly, we've used a technique called spatchcocking (also referred to as butterflying). A Portuguese dish with its roots in Angola and Mozambique, popularised in the UK by a Johannesburg-based restaurant chain, piri piri chicken may have a complicated past, but its present is crystal. This means we got to try much more of the local food, which, perhaps predictably, means we fell in love with piri piri chicken, a celebration of the pepper (also known as an African bird's eye chili), grown all over southern Africa and Portugal, after which it is named, but blended into a punchy marinade that keeps the heat at bay.

Steps to make Piri-Piri Spatchcock Chicken:

1. Start by crushing the garlic and chilli's together then add the rest of the ingredients except the salt. Mix and set aside.
2. 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.
3. 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.
4. When the chicken is cooked brush with the sauce. Continue to grill for another 1-2 minutes.
5. Remove from the grill and cut into pieces and again brush with the sauce.
6. Serve with homemade chips and salad of choice.

A Portuguese dish with its roots in Angola and Mozambique, popularised in the UK by a Johannesburg-based restaurant chain, piri piri chicken may have a complicated past, but its present is crystal. This means we got to try much more of the local food, which, perhaps predictably, means we fell in love with piri piri chicken, a celebration of the pepper (also known as an African bird's eye chili), grown all over southern Africa and Portugal, after which it is named, but blended into a punchy marinade that keeps the heat at bay. Place the spatch-cocked chicken on a baking tray and pour over one third of the sauce. Sprinkle with the remaining ½ tsp salt and the black pepper. Traditional Portuguese Chicken, also called Peri Peri Chicken (or sometimes Piri Piri Chicken) is made with Piri Piri peppers which actually originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique, on spice ships.

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