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PERI-PERI SPATCHCOCK CHICKEN

PERI-PERI SPATCHCOCK CHICKEN

Servings: 4

Ingredients

1 whole chicken spatchcocked
3 tbsp NOMU Smoky Peri-Peri Rub
50 ml sunflower or olive oil
2 tbsp Worcestershire sauce
2 garlic cloves, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt Grinder
NOMU Black Pepper Grinder

Directions

Simply mix together all the ingredients and you have a fantastic marinade.

To spatchcock a chicken, simply place the bird, breast down, on a chopping board and cut along either side of the backbone to remove it using a strong pair of scissors.

Turn the bird around and use the heel of your palm to flatten it out. Alternatively, you could ask your butcher to do it for you.

Place the chicken in a sealable plastic bag, add the marinade, seal the bag, and massage the chicken so that the flavours really work their way in.

Place the chicken in the fridge for a minimum of 3 hours.

To cook the chicken, place it on a grid over medium coals. Using a herb brush, continue to baste the chicken with the reserved marinade. Keep turning so that you don’t burn the skin.

If the wings become to charred, cover them with foil. In total the chicken will take 30-45 minutes. To test if it’s cooked, insert a skewer into the leg.

If the juices run clear then the chicken is ready.

Ingredients

1 whole chicken spatchcocked
3 tbsp NOMU Smoky Peri-Peri Rub
50 ml sunflower or olive oil
2 tbsp Worcestershire sauce
2 garlic cloves, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt Grinder
NOMU Black Pepper Grinder

Directions

Simply mix together all the ingredients and you have a fantastic marinade.

To spatchcock a chicken, simply place the bird, breast down, on a chopping board and cut along either side of the backbone to remove it using a strong pair of scissors.

Turn the bird around and use the heel of your palm to flatten it out. Alternatively, you could ask your butcher to do it for you.

Place the chicken in a sealable plastic bag, add the marinade, seal the bag, and massage the chicken so that the flavours really work their way in.

Place the chicken in the fridge for a minimum of 3 hours.

To cook the chicken, place it on a grid over medium coals. Using a herb brush, continue to baste the chicken with the reserved marinade. Keep turning so that you don’t burn the skin.

If the wings become to charred, cover them with foil. In total the chicken will take 30-45 minutes. To test if it’s cooked, insert a skewer into the leg.

If the juices run clear then the chicken is ready.

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