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BBQ Pornographic Chicken Piri Piri

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BBQ Pornographic Chicken Piri Piri

A super way to BBQ your chicken. You can ask your butcher to spatchcock it for you or you can do it – it’s easy see below instructions.

Official definition according to the tinternet lol!

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”,[1] is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

This with a jar of hot sauce? Could there be a simpler recipe? Is it actually a recipe? Maybe not. Anyway whatever it is it’s a lovely way to BBQ your chicken!

And it’s lovely served with all the normal BBQ salads and we have it with potato wedges as it’s a little different!

Have a go and let me know how you get on! Please drop me a comment below the recipe

Big Love Clare x

 

Ingredients

Serves 4

  • 1 medium size Chicken
    Ask your butcher to spatchcock the chicken for you. Or you can simply do it yourself . Put the bird breast-side down on a board with the cavity towards you. Using your knife, cut along both sides of the backbone to remove.Turn the chicken over and press it flat.
  • Jar of Piri Piri sauce or marinade or any hot sauce

Preparation Method

  1. Simply put the chicken into a large bowl or plastic bag shake in some sauce & give the chicken a really good massage – getting the sauce into the chicken
  2. Leave to marinade in the fridge or overnight would be good and if you’ve got time.
  3. Light the BBQ, & wait until the coals are covered with ash . At this stage there should be no flames
  4. Put the chicken onto the grill (it cooks better raised up on a rack on the grill) & turn now & then until all the juices run clear – about 40 minutes to an hour depending on the size of your chicken. Make sure it is cooked – NO PINK – we don’t want any bad tummy’s
  5. Once the chicken is cooked leave to rest for 10-15 minutes.
  6. Put onto a serving platter or carve into portions & let everyone help themselves.
  7. Serve  potato wedges & salad – delicious!

Comments

ted the laundry man says:
love this, hooked already clare, love the web site well done x
    Clare x says:
    oh Thanks Ted 0 Glad you like x