Spatchcock Chicken with Piri Piri Sauce

Name: Spatchcock Chicken with Piri Piri Sauce
Prep time: 25 min
Total time: 1 h 10 min
Yield: 4 - 6 serving(s)
Ingredients: 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

This spicy bird is a surefire centerpiece at any summer barbecue.

By Kate Merker, Sandy CarmoPublished: Jun 20, 2021

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Hector M. Sanchez

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 10 mins

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Ingredients

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

Directions

1. Step 1Combine chiles, garlic, lemon juice, bell pepper, and paprika in a blender. Puree until smooth, 30 seconds to 1 minute. Season with salt.
2. Step 2Pat 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. Step 3Rub chicken with 1/4 cup sauce and season with salt. Reserve remaining sauce.
4. Step 4Set 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.