Farmersgirl Kitchen

Piri Piri Chicken

Uncategorized | June 16, 2012 | By

In the July edition of BBC Good Food Magazine, there is a James Martin recipe for Piri Piri Chicken.  It’s not on the website yet, but probably will be posted there in the future.  It’s basically a marinade consisting of chillis, oil, lemon, garlic and herbs.  The chicken is spatchcocked, the back bone cut out and flattened to make it cook quicker. James suggests that it be barbequed, he obviously hasn’t seen the weather forecast for this weekend!

The recipe was easy to follow and the spatchcock method simple and effective, but I was rather disappointed with the flavour.  I marinaded the chicken overnight but the seasoning didn’t seem to have penetrated the skin much and there wasn’t much heat from the chillis.  I would recommend putting the seasoning under the chicken skin if you want good flavour, you know the way you do with butter when you roast a turkey.

Comments

  1. Leave a Reply

    Dom at Belleau Kitchen
    June 16, 2012

    Looks delicious! There's a lot of spatchcock chicken around but I've never spatched a cock before. Something I must do! Love piri piri too!

  2. Leave a Reply

    Gary
    June 16, 2012

    i spied this recipe as well and need to give it ago, looks delicious.

  3. Leave a Reply

    Donkey
    June 16, 2012

    i love piri piri and this looks delicious – must also give it a go

  4. Leave a Reply

    laura@howtocookgoodfood
    June 16, 2012

    I love this kind of marinade and use it all the time so am shocked that it didn't have that good an effect on your chicken. Not sure what the recipe involves but hope for better results next time. I always add a splash of white wine to this kind of marinade which gives it a wonderful flavour :-)x

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