Spatchcock Grilled Chicken With Beetroot Slaw

Name: Spatchcock Grilled Chicken With Beetroot Slaw
Ingredients: 1/2 cup hot sauce, such as nando's hot peri-peri sauce; 1/2 cup garlic hot sauce, such as nando's garlic peri-peri sauce; 3 tablespoon honey; 4 pound whole chicken; 2 beets, grated; 1/2 lemon, juiced; 3 cucumbers, roughly chopped; 3 tablespoon plain yogurt

The Daily Meal Contributors|May 23, 2017 1:36 pm EST

4.2 (9 ratings)

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Recipe Courtesy of Nando’s PERi-PERi SauceSpatchcocking a chicken involves removing the bird’s backbone so it can lay flat on the pan for even cooking. The technique sounds tricky, but we have a helpful tutorial here.

Servings

4

Ingredients

1/2 cup hot sauce, such as nando's hot peri-peri sauce
1/2 cup garlic hot sauce, such as nando's garlic peri-peri sauce
3 tablespoon honey
4 pound whole chicken
2 beets, grated
1/2 lemon, juiced
3 cucumbers, roughly chopped
3 tablespoon plain yogurt

Directions

Preheat oven to 180°C. Combine both hot sauce and garlic hot sauce.
Place the chicken on its back. Using a knife, cut between the breastbone to butterfly the chicken.
Coat the chicken with the sauce and place breast side down on a baking tray to roast in the oven.
Halfway through roasting, turn the chicken over.
For the slaw, grate the beetroot and add it to the lemon juice, cucumber, yogurt and salt. Serve the slaw with the spachcock chicken torn into quarters