Spatchcock Like A Pro + Peri Peri Chicken Recipe
Peri Peri Chicken Knife Skill: Breaking Down Whole Chicken
A full sheet tray dinner that hits all the notes: spicy, smoky, crisp, creamy, and cool. Roasted peri peri chicken with crispy potatoes and buttery corn ribs, finished with a refreshing yogurt sauce for dipping or drizzling.
Knife Set Used in this Class: Apollo 15-Piece Knife Block Set and Forged Stainless Steel Kitchen Shears
FULL RECIPE BELOW
Ingredients:
For the chicken and peri peri marinade:
1 whole chicken (3½–4 lbs), backbone removed and cut into 8 pieces
Kosher salt
4 red Fresno chilies (stems removed; seeds in or out depending on heat preference)
1 red bell pepper, roasted or jarred, chopped
4 garlic cloves
1 small shallot
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
Zest and juice of 1 lemon
2 Tbsp red wine vinegar
1 tsp sugar or honey (optional, but rounds out the flavor)
¼ cup olive oil
1 tbsp kosher salt
Black pepper, to taste
For the potatoes:
1½ lbs baby or Yukon Gold potatoes, halved or quartered
2 Tbsp olive oil
Salt and pepper
For the corn:
4 whole corn cobs
3 Tbsp olive oil
1½ tsp garlic powder
2 tsp kosher salt
2 tsp black pepper
For the yogurt sauce:
1 cup plain Greek yogurt
Zest and juice of ½ lemon
1 Tbsp olive oil
1 small garlic clove, grated
Salt and pepper, to taste
Optional: 1 Tbsp chopped fresh mint or parsley
How to break down a whole chicken:
Remove the backbone (spatchcocking):
Place the chicken breast-side down on a cutting board.
Using sharp kitchen shears, cut along both sides of the backbone from tail to neck to remove it (save for stock!).
Flip the chicken breast-side up, press down firmly on the breastbone with both hands until you hear a crack — this helps flatten the bird.
Separate the quarters:
Cut between the breast and thigh to separate the leg quarter on each side.
Cut through the joint to divide each leg quarter into thigh and drumstick.
Split the breast:
Cut down the center of the breastbone to divide the chicken into two breast halves.
If they’re very large, you can cut each breast piece in half again crosswise.
Remove the wings:
Cut off the wings at the joint where they attach to the breast.
You now have:
2 breasts
2 thighs
2 drumsticks
2 wings
1 carcass (save in your freezer for up to 3 months and use for stock)
Instructions:
Make the peri peri marinade:
Blend all marinade ingredients until mostly smooth.
Coat chicken pieces in ¾ of the marinade (reserve the rest for basting or serving).
Marinate at least 4 hours, ideally overnight.
Prep the potatoes:
Toss with olive oil, salt, pepper, and smoked paprika.
Arrange on a foil-lined sheet tray and place chicken pieces skin-side up on top.
Prep the corn ribs:
Carefully cut corn cobs into quarters lengthwise.
Toss with olive oil, garlic powder, salt, and pepper.
Arrange kernel-side up on a parchment-lined sheet tray.
Roast everything:
Preheat oven to 425°F (or 400°F convection).
Place the tray with chicken and potatoes in the oven.
After 15 minutes, add the corn tray and rotate the chicken tray for even cooking.
Roast both trays for 25–30 more minutes, until the thickest part of each chicken piece reaches 165ºF, the potatoes are golden, and the corn is lightly charred and curling at the edges. Optional but recommended:
Once everything is cooked through, remove the corn tray and set aside.
Switch the oven to broil and broil the chicken (still on the tray with potatoes) for 2–3 minutes, until the skin is blistered and lightly charred in spots. Keep a close eye — things go fast under the broiler!!
Yogurt sauce:
For yogurt sauce, whisk all ingredients together in a bowl. Season to taste and chill until ready.
Finish & serve:
Cover chicken with foil and rest for 10 minutes.
Serve everything family-style with yogurt sauce for dipping and drizzling, the reserved peri peri sauce, plus a scattering of herbs, if you like.
