Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Piri Piri Spatchcock chicken

  • Prep Time
    10 mins (plus 8hrs marinade)
  • Cook Time
    45 mins
  • Total Time
    55 mins (plus 8hrs marinade)

A BBQ season special - bang on the barbe and enjoy the smell and sizzle.

Serves: 4

  • Blend all of the marinade ingredients. Put half aside for a sauce

  • Make incisions all over the chicken so the marinade can penetrate

  • Cover the chicken all over with the marinade then cover and refrigerate for 8 hours or overnight

  • Set your BBQ up for 2 zone cooking (hot coals on one side, nothing on the other) and heat it to 200c. You can use an oven* but I'd highly recommend a BBQ so you get a nice smoky flavour and a lovely bit of colour from charring it over the hot coals

  • Remove the chicken from the marinade and place directly over the coals, breast side up. Close the lid and leave for 5 minutes while the chicken takes on a lovely char. Flip the chicken and cook for a further 5 minutes, again with the lid down

  • Now move the chicken to the indirect side of the BBQ, breast side up and start to baste it with the reserved marinade. Keep the lid down while cooking as this creates an oven environment in your BBQ

  • Continue to baste chicken every 10 minutes, until cooked through. You are aiming for an internal temperature of 74c

  • Heat the remaining marinade and use a sauce to serve

*If using an oven, cook at 240c for the first 10 minutes then turn heat down to 190c until cooked


Smokin elkRecipe Courtesy of The Smokin Elk

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