Portuguese Chicken Spatchcock (spatchcock)

Ingredients

• 1 unit Whole chicken (≈1.5 kg, boneless and flattened (spatchcock))
• 3 cuillères à soupe Olive oil (extra virgin, generous)
• 2 cuillères à soupe Lemon juice (fresh, seedless)
• 1 cuillère à café Espelette pepper (ground)
• 1 cuillère à café Bird's eye chili (finely chopped)
• 1 cuillère à café Ground coriander (or fresh if available)
• 1 cuillère à café Salt (preferably sea salt)
• 0.5 cuillère à café Ground black pepper (freshly ground)
• 1 cuillère à café Balsamic vinegar (of good quality)
• 1 cuillère à café Honey (prefer local flower honey)
• 1 sprig Fresh thyme (optional) (for garnish)

Instructions

1. Prepare the Marinade

   In a bowl, combine the olive oil, lemon juice, Espelette pepper, bird's eye chili, ground coriander, salt, pepper, balsamic vinegar and honey until a homogeneous sauce is achieved.

   Time: PT10M

2. Flatten the chicken (spatchcock)

   Place the chicken flat, remove the backbone using kitchen shears or a sharp knife, then flip the chicken and press firmly to flatten it.

   Time: PT10M

3. Marinate the chicken

   Pour the marinade over the flattened chicken, massage to coat the entire surface, then cover the bowl with plastic wrap and refrigerate for 5 to 6 hours (ideally overnight).

   Time: PT5H30M

   Temperature: 4°C

4. Prepare the campfire

   Light the fire with dry wood or charcoal, let the coals reach a medium temperature (about 180‑200 °C). Place the grill over the coals.

   Time: PT20M

   Temperature: 180-200°C

5. Grill the chicken

   Place the chicken, skin side down, on the grill. Cook for 20 minutes, then flip and cook another 20‑25 minutes until the internal temperature reaches 75 °C and the skin is golden and slightly caramelized.

   Time: PT45M

   Temperature: 180-200°C

6. Rest and serve

   Remove the chicken from the fire, let it rest for 5 minutes under a sheet of aluminum foil, then cut into pieces and serve hot, garnished with fresh thyme if desired.

   Time: PT5M

7. Cleaning

   Wash all utensils, the board and the bowl with hot soapy water, clean the grill once cooled.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Olive oil: rapeseed oil, avocado oil
• Instead of Lemon juice: lime juice
• Instead of Espelette pepper: sweet paprika
• Instead of Bird's eye chili: chili flakes
• Instead of Ground coriander: cumin
• Instead of Salt: pink salt
• Instead of Ground black pepper: white pepper
• Instead of Balsamic vinegar: apple cider vinegar
• Instead of Honey: agave syrup
• Instead of Fresh thyme (optional): rosemary

Equipment Needed

• Cutting board
• Chef's knife or kitchen shears
• Mixing bowl
• Whisk or wooden spoon
• Measuring spoon (kitchen)
• Plastic wrap or freezer bag
• Heat-resistant kitchen gloves
• Campfire cooking grate
• Charcoal or dry wood
• Long kitchen tongs
• Basting brush (optional)
• Cooler or refrigerator

Critical Steps — Do Not Skip

• Flatten the chicken correctly (spatchcock)
• Marinate for at least 5 hours for flavors to penetrate
• Grill over medium coals to avoid burning the skin

Chef Tips from the Video

• Add a few applewood chips to the coals for a subtle smoky note
• Use a meat thermometer to ensure perfect cooking
• Baste the skin with a mixture of honey and balsamic vinegar just before the end of cooking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Wrap portions in aluminum foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the chicken marinate overnight
• Preheat the campfire in advance for a quick grill start