If you're not sure how to butterfly the spatchcock, ask your butcher to do it. You can substitute a butterflied chicken for the spatchcock, just cook it longer in the oven.
5 medium-long red chillies
4 garlic cloves
knob ginger, peeled
100ml lemon juice
100ml olive oil
2 tsp salt
2 spatchcocks, butterflied (or use chicken)
salt flakes and freshly ground pepper
½ bunch thyme
50ml vegetable oil
1 tbsp brown sugar
1. Preheat oven to 200C.
2. To make piri piri, add the chillies, garlic, ginger, lemon juice, olive oil and salt to a blender. Blitz until smooth and velvety and set aside.
3. Season the spatchcocks generously with salt and pepper. Sprinkle with thyme leaves.
4. Put a large, heavy-set frying pan (cast-iron / oven-proof) on a high heat. Add the oil and bring to smoking point.
5. Add spatchcocks to the pan, skin-side down, and fry for 8-10 minutes until the skin is crispy and golden brown. If using chicken, you will need to cook a little longer.
6. Turn the spatchcocks over and use a pastry brush to glaze them generously with the piri piri sauce.
7. Put the whole frying pan into the oven and cook for a further six minutes.
8. Remove from the oven.
Suggestion: Serve with herbed polenta.