Spatchcock piri-piri chicken
If you have roughly 50 minutes to spend in the kitchen, Spatchcock piri-piri chicken might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. This side dish has 89 calories, 1g of protein, and 7g of fat per serving. For 68 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have sweet paprika, red wine vinegar, garlic cloves, and a few other ingredients on hand, you can make it. Several people made this recipe, and 211 would say it hit the spot. It is brought to you by BBC Good Food. Overall, this recipe earns a super spoonacular score of 97%. Users who liked this recipe also liked Chicken Piri Piri with Spicy Rice, Piri-piri chicken with spicy rice, and South African Piri-Piri Chicken.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 chicken (about 1½ kg 3lb 5oz)
4 red chillies, chopped (deseeded if you don't like it too spicy)
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp chopped parsley
2 tbsp red wine vinegar
2 tsp sweet paprika
Equipment:
kitchen scissors
mortar and pestle
baking pan
grill
oven
Cooking instruction summary:
To spatchcock the chicken, flip it overso the backbone is facing you. Using asturdy pair of kitchen scissors or poultryscissors, cut down either side of thebackbone, then discard. Turn the chickenover and push down firmly on thebreastbone to flatten out the bird. Makea few slashes in each leg joint. You canwatch a video showing how to spatchcocka chicken in the How To Cook section of the website).Put the chillies and garlic in a foodprocessor with a good pinch of salt, oruse a pestle and mortar. Blend to a paste,then add the paprika, vinegar, parsleyand olive oil. Mix well, then smear overthe chicken. Leave to marinate for atleast 1 hr or overnight if possible.Can be frozen at this stage.Fire up the barbecue. When the flameshave died down, place the chicken onthe centre of the barbecue, skin-sidedown, and cook for 15-20 mins untilnicely charred. Flip the chicken over andcontinue cooking for another 5-15 minsuntil cooked through. Check that thejuices run clear, as the heat of everybarbecue will vary. To cook in the oven,heat to 200C/180C fan/gas 6 and cookfor 35-40 mins on a baking tray. To charthe skin, grill for a further 5-10 mins.Serve with lemon wedges, and Tabascoif you like it hot.
Step by step:
1. To spatchcock the chicken, flip it overso the backbone is facing you. Using asturdy pair of kitchen scissors or poultryscissors, cut down either side of thebackbone, then discard. Turn the chickenover and push down firmly on thebreastbone to flatten out the bird. Makea few slashes in each leg joint. You canwatch a video showing how to spatchcocka chicken in the How To Cook section of the website).
2. Put the chillies and garlic in a foodprocessor with a good pinch of salt, oruse a pestle and mortar. Blend to a paste,then add the paprika, vinegar, parsleyand olive oil.
3. Mix well, then smear overthe chicken. Leave to marinate for atleast 1 hr or overnight if possible.Can be frozen at this stage.Fire up the barbecue. When the flameshave died down, place the chicken onthe centre of the barbecue, skin-sidedown, and cook for 15-20 mins untilnicely charred. Flip the chicken over andcontinue cooking for another 5-15 minsuntil cooked through. Check that thejuices run clear, as the heat of everybarbecue will vary. To cook in the oven,heat to 200C/180C fan/gas 6 and cookfor 35-40 mins on a baking tray. To charthe skin, grill for a further 5-10 mins.
4. Serve with lemon wedges, and Tabascoif you like it hot.
Nutrition Information:
