Peri Peri Spatchcock Chicken

 

Bringing the taste of Portugal to your table is so simple with our traditional Peri Peri Sauce made from African Bird’s Eye chillies and lemon.

Ingredients:

• 1 1½ - 2 kg Spatchcock Chicken (If you would like to do it yourself, there's a great video here, but a butcher should be able to do it for you.)
• 1 Bottle WD Peri Peri Grilling Sauce
  
• Your favourite roasting veggies, roughly chopped and tossed in olive oil.

Directions:

1. Marinate your Chicken in ½ - ¾ bottle WD Peri Peri Grilling Sauce of for 1 hour - overnight.
2. When you're ready to cook, heat your oven to 450^oF
3. Line a cookie sheet with parchment paper or tin foil.
4. Place the chicken, breast side up, in the centre of the cookie sheet and surround with the veggies of your choice. Discard the sauce used for marinating.
5. Roast for 35 - 40 minutes or until the internal temperature of the breast meat reaches 165 degrees, stirring the veggies about 1/2 way through so they roast on all sides.
6. When done, let the chicken rest 5 - 10 minutes before carving
7. Serve using the last bit of sauce in the bottle for dipping!