Spatchcock Piri-Piri Chicken

Instructions

• 1

  Place the shallots, chilies, garlic, salt, paprika and vinegar in a blender and blend until smooth. With the motor on, add the oil in a thin stream to emulsify.

  Tip: For a hotter sauce, leave the chili seeds in.
• 2

  Using kitchen shears, cut along each side of the backbone, remove and discard. Snip the top of the breastbone and open out to flatten.

• 3

  Place the chicken in a large resealable bag, pour over the sauce, seal and massage to coat. Chicken can be cooked straight away or refrigerated overnight.

• 4

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 360°F, for 55 minutes. Press Confirm for P2 and set the oven to Broil, Low, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Place the chicken skin side up in the roasting pan. Squeeze the sauce over the top and cover with foil.

• 6

  Once preheated, place the pan in the oven and roast for 55 minutes in P1. The oven will automatically switch to P2.

• 7

  To test if the chicken is ready, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 165°F. If not, broil a little longer.

  Tip: The size of the chicken can alter the cooking time. For best results, test for doneness 3-5 minutes before the end of the cook.
• 8

  Rest the chicken for 10 minutes before cutting into pieces. Reserve the sauce in the pan.

• 9

  Spoon the reserved sauce over the chicken, sprinkle with cilantro and serve.