Today, you will learn the recipe of the hot grilled Piri-Piri spatchcock chicken. The recipe is very simple. All you have to do is to spatchcock the chick and rub the ingredients mixture all over it. When done with the smearing part, you have to cook the chicken in either the barbecue or the oven. If you prefer oven then don’t forget to grill it after. This makes the chicken turn char and extra delicious in taste. The main thing responsible for the flavor other than the ingredients is the marinating part. Allow to marinate for as long as you want. Marinating causes the skin to absorb all main ingredients this giving it maximum flavor at all parts. Now lets’ go through the recipe and see how it is made. If you practice making it, then do share your experience here.
Preparation Time – 15 Minutes
Cooking Time – 25 Minutes
Total Time Taken To Prepare This Recipe – 40 Minutes
Level – Easy
Ingredients Required To Prepare This Recipe
Sweet paprika – 2 teaspoon
Crushed garlic clove – 3
Chicken – 1 (of about 1 ½ kg)
Chopped red chilli – 4 (if you don’t like it too spicy, deseeded)
Olive oil – 2 teaspoon
Red wine vinegar – 2 teaspoon
Chopped parsley – 2 teaspoon
Lemmon wedges – for serving
Tobasco sauce – for serving
Now You Will See How To Prepare This Recipe
In the first step, you have to spatchcock the chicken carefully. To spatchcock, flip the chicken over so that the backbone is facing towards you. Now take sturdy pair of poultry scissor or kitchen scissor and cut both the sides of the backbone. Discard after cutting the backbone. Now turn the chicken to the other side and push towards its breast to flatten it. With the help of the kitchen or poultry scissor, make few slashes on each leg joint of the chicken. If you can’t too it properly, you can ask the butcher too it for you. If you prepare doing it by yourself, make sure that you do it properly.
Now come the stuffing part. In this step, you have to make use of the ingredients that are making part of this recipe. To use these ingredients, you will be needing a food processor first. In the food processor, add garlic and chilles and salt as per your choice or a little pinch. Now blend these ingredients to make a fine paste. When you have formed the paste of the two ingredients, remove into a bowl. In this bowl, now you have to mix paprika, olive oil, parsley, and vinegar. You don’t need to blend these ingredients as well but use like this only.
However, before you sue these ingredients, make sure that you mix all these ingredients properly with the blend. When you have combined properly, smear over the chicken. Prefer rubbing all over the chicken properly. You can use your hands for this purpose. When doe with the smearing part, leave the chicken in the refrigerator for approximately 1 hour or for overnight. This part is called marinating the chicken and is very important as this gives the chicken the maximum flavor. Don’t worry if it freezes in the refrigerator.
Now comes the barbecue. Just fire it up. When the flame are too low, keep the chicken in the middle part. The skin side of the chicken should be facing down. Allow to cook into this way for 15 to 20 minutes. The chicken should get nicely charred, if now then you may exceed the time. When it is cooked or charred from one side, you have to flip is over and continue cooking from the other side. Give about 5 to 10 minutes to this side as well. Do check if it is cooked thoroughly from either side. The chicken should be charred and tender to touch from both the sides. Also check if the juices run clear from the chicken. You must know that the heat of every barbecue varies therefore check with the juice from the chicken.
The third step was all about coking in the barbecue. If you can’t arrange one then you don’t worry, you still have the option of cooing into the oven. If you go for this method of cooking then set the oven heat to 200 degree Celsius and allow the chicken to cook for 35 to 40 minutes. To make its skin charred, simply grill the chicken for another 5 to 10 minutes after cooking into the oven.
When finished with the cooking, you are left with one last step that if serving the chicken. To serve the chicken, keep into a big platter and serve with the lemon wedges and tobacco. Do prefer it hot.