Berbere Spiced Spatchcock Chicken
July 12, 2017
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, African, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Summer, Sunday Dinner, Grill (Electric), Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Spices, Whole Chicken, Bone-in Pieces, Spicy, Kosher Meat more
"Delicious grilled (indoor or outdoor) Ethiopian-inspired spicy chicken."
- Serving Size: 1 (341.3 g)
- Calories 355.3
- Total Fat - 13.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 615.4 mg
- Sodium - 439.1 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2.4 g
- Sugars - 0.6 g
- Protein - 50.2 g
- Calcium - 53 mg
- Iron - 7.3 mg
- Vitamin C - 86.5 mg
- Thiamin - 0.1 mg
Place the chicken breast side down on a chopping board. Using a good pair of kitchen scissors or poultry shears, cut along both sides of the backbone and down the sides of it, then cut along the bottom to remove this completely.
Turn the chicken over and press hard to flatten it as much as possible (this will make it easier and faster to cook).
Mix all the spices with the oil until it makes a smooth paste, then rub this all over the chicken.
Cover and leave this to marinade in the fridge for at least 1 hour or overnight.
Heat a barbecue or a griddle pan over a medium/low heat.
Season the chicken and place it skin side down. Cook over a low heat for 15 -20 minutes until deep golden, then turn over and repeat on the other side. (You want this to be over a low heat but to be lightly sizzling – if it is too hot it will burn on the outside.) Add a splash of water, then cover with a barbecue lid or a roasting pan to completely cover it.
Continue to cook like this for 30-40 minutes depending on the size and thickness of the chicken, turning the chicken over every 10 minutes to make sure it doesn’t burn.
The chicken will may take 1 hour to 1 hour 15 minutes to cook depending on its size. Check the chicken by inserting a skewer into the middle – if clear juices run out, it is ready.
Transfer to a chopping board and leave to rest for around 10 minutes before serving. Sprinkle with the chillies to serve.
Tips & Variations
No special items needed.