Charcoal Grilled Portuguese Style Spatchcock Chicken

Pick up a whole chicken from the butcher and remove any internal organs or extras.

Spatchcock the chicken using poultry shears by cutting out the spine and breaking the breastbone to lay it flat.

Prepare the marinade by mixing red pepper paste, red wine, chopped garlic, smoked paprika, and olive oil in a bowl.

Taste the marinade and adjust with more red wine if necessary, avoiding additional salt due to the saltiness of the red pepper paste.

Marinate the chicken by applying sauce under the skin and all over the surface, ensuring it is well coated.

Place the marinated chicken in the fridge to let it marinate until cooking time.

Prepare the charcoal grill by lighting the charcoal in a chimney starter and then pouring it into the grill once ready.

Set up the grill with a rack over the coals and place the chicken on the grill, aiming to catch drippings.

Add a bit of beer to the grill for steam and flavor, creating a pseudo beer can chicken effect.

Rotate the chicken every couple of minutes to ensure even cooking, mimicking a rotisserie process.

Prepare partially cooked potatoes by tossing them with drippings and sauce, placing them in a pan beneath the chicken to finish cooking.

Once the chicken is cooked, let it rest briefly before chopping it up for serving with the roasted potatoes and a traditional Portuguese salad.

Equipment Needed

Allergens