Peruvian Spatchcock Chicken

Peruvian Spatcock Chicken

This is a really flavoursome and different way to prepare a chicken, either for a roast served with roast potatoes and spiced vegetables, or what I like doing is preparing it at the beginning of the week and taking it in for lunch. Doing the chicken spatchcock rather than roasting it whole, makes it a lot quicker to cook as well as keeping it really moist.


  • 4 tbsp good-quality soy sauce
  • Juice from 1 lime
  • 3 minced garlic cloves
  • 1 teaspoon ground coriander
  • 1/2 tsp ground cumin
  • 1 heaped teaspoon paprika powder
  • 1 teaspoon dried oregano
  • 1 tsp brown sugar
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium chicken


  • Roasting tray
  • Chopping board and sharp knife
  • Kitchen scissors
  • bowl and spoon


  • To prepare your chicken, place it breast side down on your chopping board. Remove the backbone by cutting either side of it – it will probably be about 3 cm wide (save this and you can make fresh stock with it). At this point you can just flip it over and leave it at that or click here to see the method I do.
  • Next you need to separate the layer of skin between the breast meat from the muscle to create a pocket. Do not go all the way to the end, you want to be able to lock in the flavour when you rub the marinade in later.
  • To make the marinade simply mix all the ingredients together.
  • Cover the chicken with the marinade, making sure you go in the layer where the breast meat is as well as all over the top. Leave the flavours to infuse for at least 3 hours, or I tend to do it over night.
  • Preheat the oven to 190/ 170 fan/ gas mark 4.
  • Cook your chicken for about 45 minutes until the juices run clear. Baste your chicken with the marinade a couple of times throughout the cooking which will really lock in the flavour as well as making sure the skin goes nice and crispy.
  • Once the chicken is ready cover it in foil and leave it to rest for at least 10 minutes as this makes sure it’s really nice and juicy! Make sure you save the juice that comes off the chicken as this makes a lovely sauce – it can be a little fatty so you may want to skim off the top layer.

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