Nando’s-Style Spatchcock Chicken
Makes / serves: 4 portions
Your method, with draft quantities
Method
- Blend marinade, coat chicken and refrigerate 4–24 hours.
- Set oven to 180°C fan or barbecue for indirect cooking.
- Position MEATER in the thickest breast meat following probe placement instructions.
- Roast approximately 50–70 minutes, checking breast and thigh reach 75°C; shield any over-dark skin.
- On barbecue finish briefly over direct heat if needed.
- Rest 15 minutes.
- Serve with Mexican rice.
Recipe details
Mild starting marinade; heat can be increased per batch.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Mexican Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- 1 chicken stock cube.
- 1/2 onion.
- 1/2 red pepper.
- 2 garlic cloves.
- 1 tsp paprika.
- 1/2 tsp cumin.
- 1 tsp mild BBQ seasoning.
- 1 tbsp oil.
- optional tiny pinch chilli flakes.
- Rinse rice and drain.
- Soften finely diced onion and pepper in oil, add garlic, paprika, cumin and BBQ seasoning.
- Stir in rice, stock cube and measured water.
- Bring to boil, cover with foil and a lid, reduce to lowest for 10 minutes.
- Turn off and leave covered on the same ring 10 minutes, then fluff.