Name: Char-grilled spatchcock with whisky piri piri
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 500g spatchcocks, butterflied; 2 tablespoon olive oil; 2 clove garlic, crushed; 2 centimetre piece ginger, peeled, grated; 1 teaspoon dried oregano; garden salad, to serve; Piri piri sauce; 1/2 cup coriander leaves, plus extra, to serve; 1/4 cup sambal oelek; 2 tablespoon lemon juice; 2 tablespoon olive oil; 1 tablespoon whisky; 3 clove garlic, chopped

Char-grilled spatchcock with whisky piri piri

Serves 4

Prep

15M

Cook

25M

Marinate

15M

Total

40M

Skip to Recipe

Ingredients

2 500g spatchcocks, butterflied

2 tablespoon olive oil

2 clove garlic, crushed

2 centimetre piece ginger, peeled, grated

1 teaspoon dried oregano

garden salad, to serve

Piri piri sauce

1/2 cup coriander leaves, plus extra, to serve

1/4 cup sambal oelek

2 tablespoon lemon juice

2 tablespoon olive oil

1 tablespoon whisky

3 clove garlic, chopped

Method

1.Place spatchcocks in a shallow dish. Pour combined oil, garlic, ginger and oregano over, rubbing to coat. Season to taste. Cover and marinate 15 minutes.

2.Preheat a barbecue grill plate on medium. Arrange spatchcocks on grill. Cover with barbecue hood or large baking dish. Cook 10-12 minutes each side. Rest 10 minutes before cutting each into halves.

3.To make piri piri sauce, combine all ingredients in a food processor. Process until smooth. Season to taste.

4.Top spatchcock halves with extra coriander leaves. Serve with piri piri sauce and garden salad.

Spatchcocks can be replaced with a 1.3kg butterflied chicken. If doing so, increase cooking time by 8-10 minutes on each side.
Note

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Ingredients

Method

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