Spatchcocked peri-peri chicken

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
PHOTO: Donna Lewis
PHOTO: Donna Lewis

1. Put the peppers, onion, garlic and chillies (if using) in a roasting pan. Season with the spices and drizzle the lemon juice and olive oil over. Season with salt and pepper. 

2. Roast for 20 minutes or until soft. Allow to cool then blend into a peri-peri paste. 

3. To spatchcock the chicken, place it breast down on a kitchen surface. Use scissors to cut along either side of the backbone and discard the bone. Turn the chicken breast up and press down with the heel of your hand to open out and flatten the chicken. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()