Peri-Peri BBQ Spatchcock Chicken

4 People
75 min.
intermediate

Spatchcock chicken makes for a fantastic (and easy) family meal on the braai. Robertsons Braai & Grill Spicy BBQ with hints of peri-peri and paprika adds delicious, smoky, spicy flavours to every bite. Enjoy with a crisp garden salad.

Ingredients

1 whole spatchcock chicken
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
1 red onion, peeled and quartered
1 red pepper
1 clove garlic, peeled
15 ml (1 Tbsp) red wine vinegar
the zest of 1 lemon
15 ml (1 Tbsp) lemon juice
10 ml (2 tsp) Robertsons Peri-Peri
5 ml (1 tsp) Robertsons paprika
30 ml (2 Tbsp) brown sugar

Cooking Method

Preheat your grill to high.
Put the spatchcock chicken on a tray and sprinkle over the Robertsons Braai & Grill Spicy BBQ. Massage it evenly all over the chicken and set aside.
Place the red onion and the red pepper on the grill. Cook, turning often, for about 10 minutes, or until they are charred on the outside and tender inside.
Remove from the heat, place in a bowl and cover with clingfilm or a lid. Allow to steam for 10 minutes.
Allow your grill to come to a medium heat.
Once your vegetables have steamed, remove the clingfilm or lid and peel off the skins. Remove the seeds from the pepper and discard them.
Place the onion and pepper into a blender or food processor, along with the garlic clove, red wine vinegar, lemon zest, lemon juice, Robertsons Peri-Peri, Robertsons Paprika and brown sugar. Blend until smooth.
Baste half the sauce over the chicken and place it on the grill. Turn the chicken over every five minutes or so, allowing it to get good colour. Every few minutes, baste it with more of the sauce. Do this until the chicken is cooked right through and the skin is beautifully coloured.
Carve the chicken and serve hot with your choice of sides.