Copycat Nando’s Spatchcock Chicken



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I’m really missing eating the odd meal out at the moment. Loading/unloading the dishwasher at least 3 times a day is doing my head in 😩 This Peri Peri Chicken recipe was requested by my boys, although I have to say, Tris and I enjoyed it just as much as they did. You can play around with the heat a little here by adding more chilli flakes, fresh chilli or even Tabasco for a bit more of a kick. Serve with your favourite sides - for us corn on the cob roasted with butter in foil for 25-35 minutes was a must. I also served it with a green salad with Parmesan shavings, french fries and olives. What’s your favourite @nandosuk side dish?

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Serves 4

INGREDIENTS

1 medium chicken

2 tablespoons shop bought mayonnaise

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Marinade

3-4 cloves garlic - crushed

Juice 1/2 lemon or 1 lime

2 teaspoons sweet smoked paprika

1 teaspoon dried oregano

1/2-1 teaspoon dried chilli flakes

2 tablespoons olive oil

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METHOD

Preheat the oven to 200 degrees

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Mix the marinade ingredients in a bowl.

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See my stories on how to spatchcock a chicken. Slash the chicken in 3 places on each breast and leg.

Coat the chicken in the marinade, making sure you rub it into the slashes, reserving a little for a sauce. Mix together the remaining marinade with the mayonnaise and set aside.

Season the chicken and roast for 55 minutes - 1 hour. Leave to rest for 10 minutes.

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