Spatchcock piri-piri chicken

Ingredients

• 1 piece whole free-range chicken
• 1 piece peanut and bell pepper piri-piri sauce
• 2 pieces red bell pepper
• 3 pieces fresh red chilies
• 4 cloves garlic
• 1 piece lemon
• 2 tbsp red wine vinegar
• 5 tbsp olive oil
• 1 tbsp plain peanut butter
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 10 cl chicken broth
• 2 tsp coarse salt
• 1 pinch ground black pepper
• 4 pieces heirloom tomatoes
• 30 g unsalted roasted peanuts
• 0.5 bunches fresh cilantro

Method

1. Spatchcock the chicken by removing the backbone, flatten it firmly with your palm, then dry the skin until it barely sticks to paper towels.
2. Coat the chicken with a portion of the peanut and bell pepper piri-piri sauce, especially on the meat side, then let marinate until the surface turns orange-red and fragrant.
3. Set up the grill with a zone of very hot direct coals and a calmer indirect zone; wait until the coals are covered with a fine gray ash and you feel strong heat over the grate.
4. Place the chicken skin-side down over direct heat just to mark and tighten the skin; turn as soon as the skin takes on color, the fat begins to sizzle, and the first grill marks appear.
5. Slide the chicken bone-side down to indirect heat, close the lid if possible, then cook gently until the juices near the thigh run clear and the meat firms up without drying out.
6. Baste regularly with the remaining sauce thinned with chicken broth; aim for a glossy glaze, not a thick layer that burns.
7. Briefly return the chicken skin-side down over the direct coals to caramelize the glaze; remove as soon as the edges darken, the smell becomes toasted, and the skin is sticky.
8. Let rest off the heat under a light foil sheet, then carve into clean pieces to keep the juices in the meat.
9. Serve with heirloom tomatoes, crushed roasted peanuts, and fresh cilantro, adding a final drizzle of sauce around the chicken rather than on the crispy skin.

Nutrition

Per serving

Energy

293.3 kcal

Protein

9.95 g

Carbohydrate

9.16 g

Fat

24.74 g

Fibre

3.78 g

Calcium

45.85 mg

Iron

1.58 mg

Magnesium

50.56 mg