Best Spatchcock Chicken with Piri Piri Sauce Recipe - countryliving.com

Yields: 4 - 6 servings

Prep Time: 0 hours 25 mins

Total Time: 1 hour 10 mins

4

African bird’s eye chiles or any spicy red chile peppers

4

cloves garlic

3 tbsp.

fresh lemon juice

1/2

red bell pepper, chopped

1 tsp.

paprika

Kosher salt

1

(3 1/2- to 4-pound) chicken, neck and giblets discarded

Canola oil, for grill grates

1. Combine chiles, garlic, lemon juice, bell pepper, and paprika in a blender. Puree until smooth, 30 seconds to 1 minute. Season with salt. 
2. Pat chicken very dry with paper towels. Cut along one side of the backbone using kitchen shears, then cut the other side; discard backbone. Flip chicken over so the inside is facing up and, using a heavy chef’s knife, notch each side of the breastbone (this will help flatten it and make it easy to remove later when carving). Turn chicken over and, using the ball of your hand, push on the breastbone to flatten. Fold and tuck wing tips under. 
3. Rub chicken with 1/4 cup sauce and season with salt. Reserve remaining sauce. 
4. Set up grill for direct and indirect cooking and heat to medium- high. Once hot, clean and lightly oil grates. Place chicken, skin side down, over direct heat and grill until beginning to char, 2 minutes. Flip and transfer to indirect heat, brush with some of reserved sauce and grill, covered, 20 minutes. Brush with more of reserved sauce, rotate position of chicken, and continue grilling until internal temperature, between thigh and breast, registers 165°F on an instant read thermometer, 25 to 30 minutes. Transfer to a cutting board and let stand 15 minutes before carving. Serve with remaining sauce.

Kate Merker Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living.

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Best Spatchcock Chicken with Piri Piri Sauce Recipe - countryliving.com
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