How to Make: Malaika's Spicy Spatchcock Chicken
Contributed by @malaikamalz
Spatchcock chicken sounds fancy but is actually really simple. It’s all to do with the preparation, however, that extra step can have people believing that you’re so sophisticated and trendy. This recipe was inspired by traditional Peri-Peri seasoning, but it’s not as spicy, and the coriander (although optional) gives it such a fresh flavour its perfect for summer BBQ’s or even as an alternative to a Sunday roast.
Prep time: 15 mins (or overnight)
Cooking time: 90-120 mins (depending on size of chicken)
1 medium chicken
15g fresh ginger
10g fresh coriander
1 large chilli (or approx. 25g)
3 garlic cloves
½ tbsp. mustard seeds
Juice of ½ lime
½ tsp brown sugar
1 tbsp. sea salt (or to taste)
2 tbsp. Olive Oil
½ tsp smoked paprika
½ tsp nutmeg
1. On a chopping board, “Spatchcock” your chicken by using scissors to cut it in half along the back bone on both sides. Remove the backbone, any excess skin, hairs and left over kidney pieces underneath the thighs.
2. Place it on a flat baking tray, skin side up and use a sharp knife to score in at least 6 places (1 on each leg, 1 on each thigh and 1 one on each breast).
3. Prepare the marinade by placing all the ingredients in a food processor and blending until it creates a paste.
4. Rub the seasoning into the chicken well, on both sides making sure to get into all the crevices. Rub a little extra into the cuts that you made.
5. Cover your tray with cling film and leave to marinate for as long as you can. If you don’t have time do not worry!
6. Preheat your oven to 180°. (If you are not marinating the chicken you can do this step first)
7. Pour ½ cup of water into the bottom of the baking tray – do not pour it over the chicken.
8. Cover your chicken with foil and place in the oven.
9. After approx. 45 mins check your chicken. Remove the foil and place back in the oven.
10. Turn the oven down to 150° and allow to cook for a further 45 mins (or until the chicken is cooked)
11. Regularly check your chicken and baste it with any stock juices in the bottom of the pan so it doesn’t dry out. If you feel like it is getting too dark in colour (almost burnt) but is not cooked yet, turn the oven down slightly and leave to cook through.
Incase you were wondering…
I served this dish with mixed potato fries using white and sweet potatoes baked in the oven (to be healthy). It’s also great with a house salad or sweet potato mash.
You can also use this marinade to make really nice chicken wings or on red meat and sea food. Store it in an air tight container and keep refrigerated.
You can check out my blog and YouTube channel for alternative chicken recipes or a range of other dishes you can try x
Youtube: Malaika Malz