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Portuguese Chicken Spatchcock (spatchcock)
Whole chicken flattened, marinated for 5‑6 hours in a homemade piri‑piri sauce with olive oil, lemon, Espelette pepper, bird's eye chili, coriander, balsamic vinegar and honey, then grilled over campfire coals. A convivial dish with spicy and slightly caramelized aromas, perfect for an outdoor meal.
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Cost Breakdown
Critical Success Points
- • Flatten the chicken correctly (spatchcock)
- • Marinate for at least 5 hours for flavors to penetrate
- • Grill over medium coals to avoid burning the skin
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross-contamination
- • Use heat-resistant gloves when handling the hot grill
- • Be careful of the bright flames of the campfire
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