Spatchcock Peri-Peri Chicken

A spicy South African staple, perfect for the braai!

Ingredients

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  • Metric
  • Standard
  • Serves 4
  • 50 min

1 ANCA Premium Whole Bird

4 red chillies, chopped (deseeded if preferred milder)

3 garlic cloves, crushed

2 tsp sweet paprika

2 tbsp red wine vinegar

2 tbsp chopped parsley

2 tbsp olive oil

Optional - lemon wedges and Tobasco sauce to serve

Method

  1. To spatchcock the chicken, flip it over so the backbone is facing you.  Using a sturdy pair of kitchen 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.  
  2. 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 coat the chicken.  Leave to marinate for at least one hour or overnight if possible.  (The spatchcock can be frozen at this stage for later use).
  3. Fire up the braai!  When the flames have died down, place the bird on the centre of the braai, skin side down and cook for  15 to 20 minutes until nicely charred.  Flip the chicken over and continue cooking for another 5 to 15 minutes until cooked through.  Check that the juices run clear, as the heat of the braai may vary.  
  4. To cook in the oven, heat to 200 degrees Celsius or 392 degrees Fahrenheit and cook for 35 to 40 minutes on a baking tray.  To char the skin, grill for a further 5 to 10 minutes.  Serve with lemon wedges and Tobasco Sauce if you like it hot!

*TOP TIP - To save time without losing out on taste and flavour, grab an Anca Speciality Spatchcock from your favourite supermarket, marinaded in one of four delicious flavours - Lemon & Herb, Safari, Sweet Chilli or Sticky BBQ!

Nutritional information per serving:

kcal - 552

protein - 47g

carbs - 1g

fat - 40g

saturates - 10g

fibre - 0g

sugar - 0g

salt - 0.4g