Don't be afraid of the title, as transforming a chicken into a 'Spatchcock' version is relatively easy and creates a wonderful 'bowl' for the marinade to settle. The end result is so spicy and flavoursome, with the chilli kick being dictated by you!
Chilli and Pepper Spatchcock Chicken Recipe
Don't be afraid of the title, as transforming a chicken into a 'Spatchcock' version is relatively easy and creates a...
Ingredients
| 1 | medium free-range chicken |
| a handful of cherry tomatoes - add more depending upon taste | |
| a clove of garlic | |
| half red pepper | |
| 1-2cm | cube fresh ginger, peeled |
| 1-2 tsp | Steenbergs Organic Mexican Chile Powder |
| 1/2 - 1 tsp | Steenbergs Organic Chilli Salt |
| 1/2 - 1 tsp | Steenbergs Organic Cracked Black Pepper |
Method
- Cut the chicken flesh down the backbone, then the bone - I used poultry shears but a strong pair of scissors will do the job. Unfold the chicken, the legs and the wings. Place in a roasting dish.
- Chop the tomatoes, pepper, garlic, ginger finely or blitz in a food processor. Add rest of ingredients.
- Spread the mixed ingredients over the chicken and leave for at least 2 hours - over night would be even better.
- Roast the chicken as normal, 180oC, for 3/4 hour. Test the chicken and if the juices are still pink or red cook until the juices are clear. This could also be put on the BBQ.
- Service with a crisp salad and brown rice or roasted vegetables and potatoes.
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