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Spatchcock Chicken with Chimichuri


Over the next few months I will make tons of chimichuri! It’s delicious and goes well with so many things. Fish, seafood, steak or loosened with a little oil and used as a delicious salad dressing. As far as I’m concerned there are no rules with this Argentinian sauce, so use red or green chillies, red wine, white wine or apple cider vinegar and use which ever herb you like the best, but coriander and parsley works well for me.

See my how to video on my stories


Serves 4




1 medium Chicken

1 red Chilli - sliced



1 small bunch fresh coriander

1 small bunch fresh flat leaf parsley

2 garlic cloves

1-2 chillies red or green

Juice 1 lime or 1/2 lemon

2-3 tablespoons olive oil

1 tablespoon apple cider vinegar

1-2 teaspoons honey

Salt & Pepper




Preheat the oven to 200 degrees.


Start by spatchcocking your chicken. Slash the chicken along the breast and legs. See my stories for a Tutorial.

Coat the chicken in 2/3 of the marinade and season generously. Roast for 1 hour 15 minutes. Leave to rest for 20-30 minutes. Drizzle with more chimichuri and sprinkle with chilli.



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Fab Chimichuri!

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