Peri peri spatchcock recipe - Recipes - BBC Good Food

Put the spatchcocks in a dish and pour over some peri peri sauce; rub it into the flesh thoroughly. The more you use the, hotter it will be. Cover and marinate in the fridge for at least 10 minutes or up to a few hours.

Heat the barbecue. Push 2 skewers (soaked in water first if wooden) in a cross through the spatchcocks and put them skin-side down on the barbecue. Cook until the skin is browned and crisp. Turn them over and cook until cooked through (how long this takes will depend on your barbecue), pierce the joint near the thigh to see if the juices run clear. Put the lemon halves on the barbecue and brown the cut surfaces. Mix the avocado, green pepper and coriander with a little olive oil and season well. Serve with the spatchcocks and lemon halves.

Raining?

Grill spatchcock poussin for 30-40 mins, turning every 10 mins or until the thigh juices run clear when pierced with a skewer. Cook small spatchcock chickens in a 200C / fan 180C / gas 6 oven for about 1 hour or until the thigh juices run clear.