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Spatchcock Piri-Piri Chicken
the Breville Test Kitchen

the Breville Test Kitchen

Spatchcock Piri-Piri Chicken

Fiery, flavorful, and finger-licking good—there’s really only one way to eat piri piri chicken, and that’s with your hands.
time

1 hr 30 mins total time

activetimeIII

30 mins active time

med_med

Medium

user

Serves 4

Ingredients


Measurements:

  • shallot icon
    2 shallots

    peeled, quartered

  • large red chili icon
    5 large red chilies

    deseeded, coarsely chopped

  • habanero pepper icon
    2 habanero peppers

    deseeded, coarsely chopped

  • clove garlic icon
    10 cloves garlic

    peeled

  • kosher salt icon
    1 tbsp kosher salt
  • smoked paprika icon
    1 tbsp smoked paprika
  • red wine vinegar icon
    ½ cup (4 fl oz) red wine vinegar
  • extra-virgin olive oil icon
    ⅓ cup (2¾ fl oz) extra-virgin olive oil
  • whole chicken icon
    4½ lb whole chicken
  • cilantro leaves icon
    ¼ cup (¼ oz) cilantro leaves

    coarsely chopped

Instructions

  • 1Place the shallots, chilies, garlic, salt, paprika and vinegar in a blender and blend until smooth. With the motor on, add the oil in a thin stream to emulsify.
    Tip: For a hotter sauce, leave the chili seeds in.
  • 2Using kitchen shears, cut along each side of the backbone, remove and discard. Snip the top of the breastbone and open out to flatten.
  • 3Place the chicken in a large resealable bag, pour over the sauce, seal and massage to coat. Chicken can be cooked straight away or refrigerated overnight.
  • 4Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 360°F, for 55 minutes. Press Confirm for P2 and set the oven to Broil, Low, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 5Place the chicken skin side up in the roasting pan. Squeeze the sauce over the top and cover with foil.
  • 6Once preheated, place the pan in the oven and roast for 55 minutes in P1. The oven will automatically switch to P2.
  • 7To test if the chicken is ready, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 165°F. If not, broil a little longer.
    Tip: The size of the chicken can alter the cooking time. For best results, test for doneness 3-5 minutes before the end of the cook.
  • 8Rest the chicken for 10 minutes before cutting into pieces. Reserve the sauce in the pan.
  • 9Spoon the reserved sauce over the chicken, sprinkle with cilantro and serve.
Main course
All
Gluten Free
Dairy Free
african
portuguese
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