Piri Piri Spatchcock Chicken

IMG_7272

Perfect for popping on the BBQ this weekend, or simply popping in the oven while you soak up the sun! A great way to dine al fresco with a delicious salad.

IMG_7269

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

1 medium chicken (1kg)
1 large green chilli
4 cloves garlic
2 large handfuls of fresh coriander
4 tbsp of lemon juice
2 tbsp white wine vinegar
1 tsp smoked paprika
2 tsp oregano
1 tsp coconut oil
Large pinch of coarse salt
1 lemon chopped into rings

Method:

  1. To spatchcock, the chicken, place it breast-side down, with the legs facing you, using scissors, cut up along each side of the backbone to remove it.
  2. Open the chicken out and turn over, flatten the breastbone with your hand to spread the chicken out.
    IMG_7236
  3. Set the chicken aside while you prepare the piri piri marinade.
  4. To make the marinade place all of the remaining ingredients bar the chopped lemon into a small bowl.
  5. Using a hand blender, blitz until you have a nice paste. (Alternatively, you can do this in your food processor)
    IMG_7241
  6. Cover the chicken with the paste and set aside to marinade for 15-20 minutes.
  7. In the meantime, preheat your oven to 180°C fan, 350–375°F.
  8. Lay the lemon slices out on an oven proof dish and place the chicken on top.
    IMG_7250
  9. Bake in the oven for 60 minutes, until fully cooked.
  10. Remove from the oven and loosely cover with tin foil, allow the chicken to rest for 10 minutes before serving.IMG_7271

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: