Butterflying the bird

Technique speeds cooking in this chicken dish

Here’s the drill with butterflying — or spatchcocking — a bird. You cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat.

It’s not difficult to do, but a) you need sharp kitchen shears, and b) you have to be comfortable using them on poultry. If either of those things poses a problem, ask the butcher to do it for you (that’s what I do).

Why spatchcock a chicken? It cooks more quickly and evenly, and also allows for some nice overall browning. Another somewhat arbitrary reason I discovered is that if you are using all of the racks in your oven, a spatchcocked chicken takes up less headroom. Fun fact.

Piri Piri chicken originated in Africa when Portuguese settlers arrived with bird’s-eye chili peppers (“piri-piri” means “pepperpepper” in Swahili).

Here jalapenos are used, which have a more predictable level of heat and are readily available. Four jalapenos may seem like a lot, but once you remove the seeds and ribs and roast the peppers, you will be left with a soft, level, nice, smoky heat, but hardly a tongue-burning level of spiciness.

Either use plastic gloves when handling the jalapenos or wash your hands right afterward with plenty

of warm water and soap. You only have to touch your eyes or lips once with jalapeno hands to know why. The longer you marinate the chicken, the deeper the flavor.

If you don’t have hot paprika, you can substitute regular paprika and a couple of generous pinches of cayenne pepper.

Serve this chicken with rice, either plain or yellow, and a green salad. Beer would be a great companion. And should there be any leftovers, they make a great chicken salad.