Peri-Peri Spatchcook Chicken

I am a serious lover of nandos! Spicy chicken, peri peri chips and halloumi = dream. But I have been searching for the perfect recipe to do at home. After a trying a few other recipes, I finally gave up with my own blend of spice. You can adjust the seasonings below for your own level of spice too. Which I think works perfectly. This recipe is for 2 chicken quarters or a small whole chicken.

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Ingredients

All of these seasonings need to be put through the food processor.

2 red chillies sliced (with seeds)

4 Garlic Cloves (minced)

1cm Fresh Ginger (grated)

Handful of Fresh Corriander

Juice of 1 Lime

1 tablespoon of Wostershire sauce

1 teaspoon of red wine vinegar

1 heaped teaspoon cayenne pepper

1 teaspoon Smoked paprika

1 teaspoon of dried parsley

1 teaspoon of Mild Chilli Powder

Small Whole Chicken or 2 Large Chicken Quarters

Olive oil

 

  1. Place all of your seasonings in the food processor on a low setting until they combine. Preheat the oven to 190c.
  2. Remove your whole chicken from it’s packaging. Put the chicken on a large chopping board breast side down. The chicken’s backbone should be facing you, using sharp kitchen scissors cut out the back bone.
  3. Flip the chicken on it’s other side, so the chicken breasts are facing you. Using the palm of your hand lightly press down so the chicken becomes flatter. I then pierce the chicken using bamboo skewers and use a sharp knife to make slashes in the skin.
  4. Using a pastry brush, dip it into your marinade and brush the chicken all over. With the remaining marinade rub the it all over the chicken until it’s completely covered. If you are able to get some of the marinade under the skin.
  5. Leave the chicken in a freezer bag overnight in the fridge (or for an hour in the fridge at least). You also have an opportunity to freeze the chicken now in a roasting tin.
  6. Place your spatchcook chicken in a roasting tin (chicken breast side up) and drizzle a little olive oil on top. Place in the middle of the oven. For an hour and half or until the juices run clear. Around 10 minutes before serving crack up the heat to 200c and place the chicken on the highest shelf.

Serve with home chips, grilled halloumi and some hot sauce!

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