Spatchcock Grilled Chicken With Beetroot Slaw
Spatchcock Grilled Chicken With Beetroot Slaw
Recipe Courtesy of Nando’s PERi-PERi SauceSpatchcocking a chicken involves removing the bird’s backbone so it can lay flat on the pan for even cooking. The technique sounds tricky, but we have a helpful tutorial here.
Servings
4
servings
Ingredients
- 1/2 cup hot sauce, such as nando's hot peri-peri sauce
- 1/2 cup garlic hot sauce, such as nando's garlic peri-peri sauce
- 3 tablespoon honey
- 4 pound whole chicken
- 2 beets, grated
- 1/2 lemon, juiced
- 3 cucumbers, roughly chopped
- 3 tablespoon plain yogurt
Directions
- Preheat oven to 180°C. Combine both hot sauce and garlic hot sauce.
- Place the chicken on its back. Using a knife, cut between the breastbone to butterfly the chicken.
- Coat the chicken with the sauce and place breast side down on a baking tray to roast in the oven.
- Halfway through roasting, turn the chicken over.
- For the slaw, grate the beetroot and add it to the lemon juice, cucumber, yogurt and salt. Serve the slaw with the spachcock chicken torn into quarters