Ingredients
- 4 fresh large red chillies, seeded and chopped
- 3 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 60 ml (2 fl oz/1/4 cup) cider vinegar
- 60 ml (2 fl oz/1/4 cup) extra virgin olive oil
- 2 x 500 g (1 lb 2 oz) spatchcocks
- 2 egg yolks
- 200 ml (7 fl oz) light olive oil
- 2 tablespoons lemon juice
- Crunchy roasted potato wedges, green salad and lemon wedges, to serve
Method
1. Combine the chillies, garlic, salt, oregano, paprika, vinegar and extra virgin olive oil in a small saucepan and cook over medium heat for 3 minutes. Cool, then blend in a small food processor until smooth, or use a hand-held stick blender.
2. Halve the spatchcocks. Use poultry scissors to cut down either side of the backbones and discard. Cut between both breasts. Make several cuts into the flesh of the spatchcocks.
3. Place the spatchcocks in a large bowl and add all but 2 tablespoons of the piri piri sauce, rubbing it into the birds with your hands. Cover with plastic wrap and refrigerate for 2 hours or overnight if possible. Reserve the remaining sauce. Stand the spatchcocks at room temperature for 30 minutes before cooking.
4. Meanwhile, combine the egg yolks and reserved sauce in a bowl using a hand-held stick blender. With the stick blender running, gradually add the oil in a thin stream until the aÏoli is thick. Add the lemon juice and process until smooth. Season to taste, cover and refrigerate until ready to use.
5. Preheat the barbecue or chargrill to medium-high. Remove the spatchcocks from the marinade and cook, skin side down, for about 8 minutes, until well browned. Turn and barbecue for a further 8 minutes or until cooked through. Transfer to a baking tray, cover loosely with foil and rest for 10 minutes.
6. Use a knife to separate the leg and breast meat of each spatchcock half. Serve the spatchcock portions on a bed of green salad with crunchy potato wedges, aÏoli and lemon wedges.
