PERI-PERI SPATCHCOCK CHICKEN
Servings: 4
Ingredients
1 whole chicken, spatchcocked
3 tbsp NOMU Peri-Peri Rub
50 ml sunflower or NOMU Extra Virgin Olive Oil
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt and NOMU Black Pepper
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 marinate.
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.
Tip: If you do not want the heat from the peri-peri simply substitute with some NOMU BBQ Rub or Poultry Rub!
Ingredients
1 whole chicken, spatchcocked
3 tbsp NOMU Peri-Peri Rub
50 ml sunflower or NOMU Extra Virgin Olive Oil
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt and NOMU Black Pepper
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 marinate.
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.
Tip: If you do not want the heat from the peri-peri simply substitute with some NOMU BBQ Rub or Poultry Rub!
Ingredients
1 whole chicken, spatchcocked
3 tbsp NOMU Peri-Peri Rub
50 ml sunflower or NOMU Extra Virgin Olive Oil
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt and NOMU Black Pepper
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 marinate.
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.
Tip: If you do not want the heat from the peri-peri simply substitute with some NOMU BBQ Rub or Poultry Rub!
Ingredients
1 whole chicken, spatchcocked
3 tbsp NOMU Peri-Peri Rub
50 ml sunflower or NOMU Extra Virgin Olive Oil
2 tbsp Worcestershire sauce
2 cloves garlic, crushed
75 ml honey or smooth apricot jam
2 tbsp tomato sauce
2 tbsp freshly squeezed lemon juice
NOMU Sea Salt and NOMU Black Pepper
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 marinate.
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.
Tip: If you do not want the heat from the peri-peri simply substitute with some NOMU BBQ Rub or Poultry Rub!
