Créé avec l’IA
Spicy Peri-Peri Spatchcocked Chicken
80 min Moyen
Ingrédients
4 Portions
- whole chicken, spatchcocked1 piece
- peri-peri sauce1/4 cup
- olive oil2 tablespoons
- paprika1 tablespoon
- cayenne pepper1 teaspoon
- garlic powder1/2 teaspoon
- saltto taste
- lemon wedges
Instructions
- 1
Preheat your grill or oven to a medium-high heat, around 375°F (190°C).
- 2
In a small bowl, mix together the peri-peri sauce, olive oil, paprika, cayenne pepper, and garlic powder to create the marinade.
- 3
Lay the spatchcocked chicken on a flat surface and season both sides with salt to taste.
- 4
Brush the peri-peri marinade all over the chicken, ensuring it is well coated.
- 5
Place the chicken skin-side down on the grill or in a roasting pan if using an oven.
- 6
Cook for about 45-55 minutes, turning halfway through the cooking time, until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- 7
Remove the chicken from the grill or oven and let it rest for a few minutes before serving.
- 8
Serve with lemon wedges on the side for squeezing over the chicken.
