How to Spatchcock a Peri-Peri Chicken

Spatchcock Peri-Peri Chicken


Spatchcocked Peri-Peri Chicken

How to roast a chicken quickly and evenly with the crispiest skin ever.
Step 1:
Cut out the backbone.

Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears.
 
Step 2:
Spread the chicken.
Set the backbone aside for now, then spread the chicken's legs apart and flip it over so it is skin side up.
 
Step 3:
Press and crack the backbone.
Press down firmly on the chicken's breastbone until you hear a crack—that's the wishbone breaking—and the chicken lies quite flat. If you'd like, you can also remove the wishbone by cutting it out with a paring knife.
 
Step 4:
Tuck the wings.
The chicken's wings are thin and can burn easily if left exposed. The easiest way to deal with this is to tuck them back behind the breasts. Transfer the chicken to a wire rack set in a foil-lined rimmed baking sheet and finish preparing it for roasting as directed in the recipe below.
 
Step 5:
Roast or Smoke, we prefer smoking the Peri-Peri chicken.