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Poultry

Peri-Peri Spatchcock

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SERVES 3 – 4 Spicy Chicken Lovers
DIFFICULTY easy
PREP TIME
BRAAI TIME 30 – 40 Minutes
RATING

This chick has a serious bite…but it’s a nice one.


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METHOD

  1. Fire up the Ketla by lighting both inner and outer burners, and bring the temperature up to 250°C, then open the hood.
  2. Place the two red peppers on the grid near the hinge, chargrill on all sides, and then turn off the Ketla.
  3. While they’re still hot, place them in a bowl, cover with cling wrap and leave to sweat. You’ll notice that the skin will start to warp, and once it does, take the peppers out, peel the skin off and chop up the flesh.
  4. Put the chopped red pepper, chilli, garlic, thyme, salt and black pepper together, add a pinch of sugar and bash it all up. Scrape the sauce into a larger mixing bowl then stir through a couple of glugs of olive oil and the lemon juice.
  5. Once you’ve done that, let the chicken sleep in the marinade overnight – in the fridge, the longer the better.
  6. Fire up the Ketla by igniting both burners on full. When it reaches 250°C, slap the spitchcocked chicken (bone side first) on the middle of the grid.
  7. Drop the temperature of both burners to low and use the vents to get the temperature to between 180-200 °C.
  8. Baste with the leftover marinade as you go, turning the chicken over about every ten minutes.
  9. Because the chicken is spatchcocked – it should take 35-45 minutes to cook through.
  10. Have ice-cold beers on the table for burning mouths.

INGREDIENTS

2 Red Peppers

8 -10 Chillies, finely chopped – with seeds

5 Garlic Cloves, crushed and chopped

4 sprigs of Thyme

Salt and Black Pepper

a pinch or two of Brown Sugar

Juice of 1½ Lemons

a couple of glugs of Olive Oil

1 Chicken, spatchcocked

2 Red Peppers

8 -10 Chillies, finely chopped – with seeds

5 Garlic Cloves, crushed and chopped

4 sprigs of Thyme

Salt and Black Pepper

a pinch or two of Brown Sugar

Juice of 1½ Lemons

a couple of glugs of Olive Oil

1 Chicken, spatchcocked

  1. Fire up the Ketla by lighting both inner and outer burners, and bring the temperature up to 250°C, then open the hood.
  2. Place the two red peppers on the grid near the hinge, chargrill on all sides, and then turn off the Ketla.
  3. While they’re still hot, place them in a bowl, cover with cling wrap and leave to sweat. You’ll notice that the skin will start to warp, and once it does, take the peppers out, peel the skin off and chop up the flesh.
  4. Put the chopped red pepper, chilli, garlic, thyme, salt and black pepper together, add a pinch of sugar and bash it all up. Scrape the sauce into a larger mixing bowl then stir through a couple of glugs of olive oil and the lemon juice.
  5. Once you’ve done that, let the chicken sleep in the marinade overnight – in the fridge, the longer the better.
  6. Fire up the Ketla by igniting both burners on full. When it reaches 250°C, slap the spitchcocked chicken (bone side first) on the middle of the grid.
  7. Drop the temperature of both burners to low and use the vents to get the temperature to between 180-200 °C.
  8. Baste with the leftover marinade as you go, turning the chicken over about every ten minutes.
  9. Because the chicken is spatchcocked – it should take 35-45 minutes to cook through.
  10. Have ice-cold beers on the table for burning mouths.

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