SPATCHCOCK PIRI-PIRI CHICKEN
Butterfly a whole chicken by removing the backbone to keep it juicy during grilling, and flavour with a chilli pepper marinade
Provided by James Martin
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry 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. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
- Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. 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.
- 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 it hot.
Nutrition Facts : Calories 552 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.4 milligram of sodium
PIRI-PIRI CHICKEN
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h55m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
SHEET PAN PIRI PIRI CHICKEN
This piri piri chicken dinner is full of flavorful spices and cooked easily on just one sheet pan by using the spatchcock method.
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F convection roast (**see note).
- Season all sides of the spatchcocked chicken liberally with salt and pepper.
- Place the chicken on a heavy duty baking sheet breast side up and drizzle with 1 tablespoon of the avocado oil.
- Rub 1 1/2 tablespoons of the piri piri spice all over the chicken.
- Arrange the chopped sweet potatoes around the chicken on the pan.
- Place in the oven and roast for 5 minutes.
- Reduce temperature to 425°F convection and roast for 25 minutes.
- Remove from oven, add the green beans to the pan arranging around the chicken with the sweet potatoes. Drizzle the green beans and sweet potatoes with the remaining 1 tablespoon of avocado oil and 1/2 tablespoon piri piri spice. Toss to combine and return to oven to roast another 10 minutes.
- Remove from oven and let rest for 5-10 minutes before carving the chicken and serving.
Nutrition Facts : Calories 817 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 266 milligrams cholesterol, Fat 46 grams fat, Fiber 3 grams fiber, Protein 85 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 309 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN
Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken...so simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.
Provided by Diana 2
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
- In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
- To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.
Nutrition Facts : Calories 784.8, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 1100, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 57.4
PIRI-PIRI CHICKEN
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
Provided by Steven Raichlen
Categories Chicken Marinate Backyard BBQ Dinner Hot Pepper Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 19
Steps:
- For glaze:
- Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
- For chicken:
- Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
- Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
- Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
- Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
More about "spatchcock piri piri chicken food"
EASY PIRI-PIRI CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
WHOLE GRILLED PIRI PIRI CHICKEN - FOOD FIDELITY
From foodfidelity.com
BEST SPATCHCOCK CHICKEN WITH PIRI PIRI SAUCE RECIPE
From countryliving.com
- Cut along one side of the backbone using kitchen shears, then cut the other side; discard backbone.
HOW TO COOK THE PERFECT PIRI PIRI CHICKEN – RECIPE
From theguardian.com
SPATCHCOCK PERI-PERI CHICKEN | DINNER RECIPES | GOODTO
From goodto.com
PIRI-PIRI CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
POT NOODLE PIRI PIRI CHICKEN FLAVOUR FOOD REVIEW #POTNOODLE
From youtube.com
HOW TO MAKE PERI PERI CHICKEN | PERI PERI | #COOKING #RECIPE …
From youtube.com
PIRI-PIRI CHICKEN WITH POTATOES AND PEPPERS RECIPE - BBC …
From bbc.co.uk
PIRI-PIRI SPATCHCOCK CHICKEN - ROAST CHICKEN RECIPE - GOOD …
From goodhousekeeping.com
PIRI PIRI SPATCHCOCK CHICKEN - RECIPE | LE CREUSET | LE CREUSET® …
From lecreuset.ca
GRILLED PIRI PIRI CHICKEN - SANDRA VALVASSORI
From sandravalvassori.com
PIRI PIRI SPATCHCOCK RECIPE | GOOD FOOD
From goodfood.com.au
SPICY PIRI-PIRI SPATCHCOCK CHICKEN | PORTUGUESE/AFRICAN SPICY …
From youtube.com
PIRI PIRI CHICKEN - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
PIRI-PIRI ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
PIRI PIRI SPATCHCOCK CHICKEN | OUR MENU | COOK
From cookfood.net
PEPE'S PIRI PIRI READING BLASTED AS A 'ROGUE OPERATION'
From readingchronicle.co.uk
COOKING WITH COLM O'GORMAN: SPATCHCOCK PIRI PIRI CHICKEN - IRISH …
From irishexaminer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love