Pirigo spatchcock chicken
4-6 Servings
1 whole chicken, spatchcocked (ask your butcher to do this if you're not sure)
1 bottle of Pirigo Sauce (265ml)
3 tablespoons of double cream
1/2 freshly squeezed lemon
Fresh coriander to garnish
1. Marinate spatchcock chicken with 170ml of Pirigo Sauce (roughly 2/3 of a bottle) for 15mins
For added flavour and tenderness, marinate overnight in the fridge
2a. If using a BBQ, bring to a high heat, then rub half an onion on the grids to clean any excess dirt
Reduce heat to medium temperature
Place chicken on BBQ to sear for 5-10 minutes or until score lines appear, then turn chicken over
Using a brush, rub any sauce left in the dish you used for marinading onto the chicken
Leave to cook for a further 20 minutes, turning as needed
Finish chicken in an ovenproof dish in a preheated oven at 180 degrees, or until the juices run clear. Make sure chicken is fully cooked before serving
2b. If using a grill, preheat to high
Place spatchcock chicken in an ovenproof dish or large tray
Turn grill down to medium heat and place chicken under grill
Turn every 10 minutes, brushing occasionally with any sauce left in the dish you used for marinading the chicken
Grill until chicken is fully cooked and juices run clear
3. To make the serving sauce, pour the remaining sauce from the bottle (95ml) into a sauce pan on a medium heat
Add 3 tablespoons of double cream and bring to a gentle boil
Alternatively heat in microwavable container in the microwave until hot, stirring occasionally
4. Pour serving sauce over your chicken and squeeze lemon juice on top, garnishing with fresh coriander before serving
This dish is fantastic serviced with rice, chips and salad. It's one of our favourite ways to eat Pirigo Sauce, especially when cooked on the Braai (BBQ)!
