BBQ Spatchcock Piri-Piri Chicken





Summer has come to a close and autumn is well and truly on its way. Blustering winds, cooler temperatures and swiftly shortening days mean it will soon be time to wrap up warm and to make the most of the wonderful autumn produce on offer. Time to say goodbye to those fresh, summer whites and replace them with the warmer, more robust reds frequently associated with colder temperatures.

However if, like me, you aren’t quite ready to embrace the turn of the season, try this Spatchcock Piri-Piri Chicken recipe (I promise you won’t regret it). Beautifully succulent and full of flavour, this is one of those recipes that once you have tried it once, you will revisit again and again. Marry the two seasons and have it with alongside a warming red.

Being the first time I have ever spatchcocked a chicken, I was surprised by how easy it is. It also means that your chicken will take much less time to cook. A double winner in my opinion! If possible, marinade your chicken overnight to maximise that spicy, piri-piri flavour.
 
 
If the idea of lighting a barbecue at this time of year fills you with dread, fear not. Simply heat your oven to 200C/180C fan and cook for 40 minutes on a baking tray, or until the juices are clear. You won’t get that beautifully smoky flavour from the barbecue, but your chicken will still be juicy and delicious, and at least your meal will not be autumn weather dependent…

Here is the recipe (thank you, BBC Good Food). I found it needed longer on the barbecue than the stated 20-35 minutes (mine was on there for about 45 minutes. It will depend on how hot your barbecue is). I served it with a bulgur wheat salad, guacamole, roasted peppers and aubergines and a tahini dressing.

Pablo Old Vine Garnacha £9.99
Spain | Calatayud
 
This Garnacha is a particular favourite of mine, and is perfect with this piri-piri chicken recipe. Medium-bodied but full of flavour, with luscious blackberry fruit flavours intertwined with smoke, spice and dark chocolate undertones.
 
 
Élevé Carignan Vieilles Vignes £9.99
France | Languedoc-Roussillon
 
Packed full of fruit with bold tannins and an exceptionally long length, this is one of CellarVie’s most popular reds. Very approachable and great value for money, its spicy, jammy flavours are a fantastic match for the chilli pepper marinade.
 
 
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Written by: Lucy Prosser

Lucy Prosser 

16.09.15

BBQ Spatchcock Piri-Piri Chicken


Summer has come to a close and autumn is well and truly on its way. Blustering winds, cooler temperatures and swiftly shortening days mean it will soon be time to wrap up warm and to make the most of the wonderful autumn produce on offer. Time to say goodbye to those fresh, summer whites and replace them with the warmer, more robust reds frequently associated with colder temperatures.
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