Whole fresh Spatchcock Chicken(1.3-1.5kg) in Piri Piri marinade
Whole fresh Spatchcock Chicken(1.3-1.5kg) in Piri Piri marinade
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Whole fresh Spatchcock Chicken(1.3-1.5kg) in Piri Piri marinade

Spatch-cocking(flattening)a whole chicken allows it to cook through in just 45 minutes.  The Piri Piri marinade that we use has a sweet chilli edge, with a mix of peppers and garlic, that complements the chicken perfectly to create a flavoursome and succulent dish.  Can be oven cooked, griddled or barbecued.

Cooking instructions(oven):

Allow the chicken to come up to room temperature for 30 minutes before cooking.

Preheat the oven to gas 7, 220°C, 200°C fan.

Cook at the top of the oven for 20 minutes, then quickly baste with any sauce/juices collected in the roasting tin.

Cook for a further 20-25 minutes, until cooked through with slightly-charred skin. The juices should run clear when the thickest part of the thigh is pierced.

Rest the bird for 5 minutes before serving.

Regular price
£6.50
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£6.50
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