PIRI PIRI SPATCHCOCKED CHICKEN
4 – 6
servings1
hourSpatchcocked Chicken is one of our favorite techniques for evenly cooked, deliciously crispy whole roast chicken. We’ve done it with our Peruvian Spatchcocked Chicken. We’ve even turned to the technique for our Thanksgiving Turkey! Spatchcocking provides for lots of skin surface area and makes it easy to season the bird evenly. This Piri Piri (or Peri Peri) version boasts big, bold flavor with juicy results.
Piri Piri Blend is our January Spice Blend of the Month. We offer our Spice Blend of the Month for one month only. Missed out on Piri Piri Blend and want to make this recipe? Easy! Grab our Peruvian Chicken Blend, Chicken Tagine Blend or Nashville Hot Chicken Blend for your roast chicken feast!
Ingredients
1 chicken, backbone removed
2 tbsp Piri Piri Blend
1 small onion
3 red or yellow sweet mini peppers
6 cloves garlic
1/2 cup fresh cilantro leaves
2 Tbl oil
2 tsp salt
Juice of 1/2 lemon
2 Tbl apple cider vinegar
Instructions
- In a blinder, blitz the Piri Piri Blend, onion, peppers, garlic, cilantro, oil, salt, lemon juice and apple cider vinegar until smooth.
- Place the chicken in a large bowl or baking pan, and coat with the marinade. Slide your hands under the breast skin and rub the marinade under the skin. Be sure all sides are coated, including under the wings. Refrigerate for 4 hours, or ideally, overnight.
- Remove from the refrigerator 30 mins prior to cooking. Heat the oven to 425°F. Place the chicken, skin side up, on a foil lined sheet pan. Roast for 40-45 mins or until an instant read thermometer registers 160°F in the thickest part of the breast. As it’s roasting, keep an eye on it and tent with foil if the skin is becoming too brown.
- If at the end of the roasting time the skin is not brown enough, run the chicken under the broiler for a few minutes. Allow the chicken to rest for 15 mins, then carve and serve.
