There are many ways to enjoy a chicken meal: roasted, smothered with a sauce, stuffed or cooked in a casserole. One of the most popular ways to cook chicken is also one of the simplest and is just as tasty as its more elaborate counterparts. Today we’re presenting grilled spatchcock chicken. Alternatively you can use thighs or drumsticks. Grilled chicken is an eternal classic that is super versatile.
To spatchcock the chicken put the bird breast-side down on the board with the cavity towards you. Using your knife or kitchen shear, cut along both sides of the backbone to remove it. Turn the chicken over and press it flat. Now put two skewers through the thigh and out the other side, diagonally opposite, to hold it in position while it’s being grilled. Before placing the chicken on the grill, let it come to room temperature while you sprinkle it with Robertsons Ground Black Pepper, seasoning it to your liking.
If you want to give the chicken a special touch, it’s highly recommended to try marinating it for a couple of hours before cooking. For the marinade heat 1 tablespoon of olive oil in a pan, add one Knorr Chicken Stock Pot and stir until melted. Remove from heat, add 3 tablespoons of soy sauce, some sugar and spices. Rub the marinade into the chicken and leave for 3-5 hours, in the fridge.
When you’re ready to grill, the first step is to set the temperature. Medium-low is the best temperature on a charcoal grill and medium on a gas grill or medium to low heat if used in a griddle pan. This way, the flesh will cook and the skin won’t burn first. Always remember to turn the chicken frequently to cook evenly.
After about 30 minutes of cooking, add some of the homemade marinade to the top of the chicken. This will also prevent it from drying out, if you’ve removed the skin. Your chicken is ready when you pierce the thickest part of the meat with a skewer and the juices run clear. If there are any signs of pink meat inside, leave it on the grill a bit longer.
If you’re grilling chicken breasts, it’ll only take them a few minutes per side over direct medium heat to both brown and be cooked through at the same time. If the chicken starts to brown before it's fully cooked, cover it with some foil and move it to the cooler side of the grill to finish cooking and avoid burning. Grilled chicken is delicious served with grilled vegetables, or on a bed of salad leaves.
If you want to spice up your usual grilled chicken dish, take a look at our Spicy Peri-Peri Chicken Recipe.
Spicy Peri-Peri Braai Chicken
Marinate the chicken thighs in a delicious mixture of Knorr Mild Durban Dry Cook-in-Sauce, Peri-Peri sauce, coriander and yoghurt. Grill and baste regularly, or oven roast if you prefer, and you’ll get a satisfying, flavourful dish.