Spatch­cock piri-piri chicken

Serves 4 Prep 15 mins plus at least 1 hr mar­i­nat­ing Cook 35 mins


1 chicken (about 1.5kg) 4 red chill­ies, chopped (de­seeded

if you don’t like it too spicy) 3 gar­lic cloves, crushed 2 tsp sweet pa­prika 2 tbsp red wine vine­gar 2 tbsp chopped pars­ley 2 tbsp olive oil le­mon wedges and Tabasco

(op­tional), to serve

1 To spatch­cock the chicken, flip it over so the back­bone is fac­ing you. Us­ing a sturdy pair of kitchen 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.

2 Put the chill­ies and gar­lic in a food

pro­ces­sor with a pinch of salt. Blend to a paste, then add the pa­prika, vine­gar, pars­ley and olive oil. Mix well, then smear over the chicken. Leave to mar­i­nate for at least 1 hr or overnight, if pos­si­ble. Can be frozen at this stage.

3 Fire up the bar­be­cue. When the flames have died down, place the chicken on the cen­tre of the bar­be­cue, skin-side down, and cook for 15-20 mins un­til nicely charred. Flip the chicken over and con­tinue cook­ing for an­other 5-15 mins un­til cooked through. Check that the juices run clear, as the heat of ev­ery bar­be­cue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35- 40 mins on a bak­ing tray. To char the skin, grill for a fur­ther 5-10 mins. Serve with le­mon wedges, and Tabasco, if you like. PER SERV­ING 552 kcals, fat 40g, sat­u­rates 10g, carbs 1g, su­gars none, fi­bre none, pro­tein 47g, salt 0.4g

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