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.