Peri-Peri Spatchcock Baby Chicken with Pineapple Salsa
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Baby chicken |
| 200.00 | ml | KNORR Peri-Peri Marinade 6 x 1 kg |
| For the salsa: | ||
| 400.00 | g | Pineapple (Tinned) |
| 50.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
| 40.00 | ml | Coriander, fresh (Cilantro) (Chopped) |
| 1.00 | pc | Red Peppers (1/4 - diced) |
| 30.00 | ml | Lime juice |
| 5.00 | ml | Olive oil |
Preparation
1. Cut baby chickens along the breast bone with kitchen scissors and press with the palm of your hand.
2. Cover with the marinade and refrigerate for 20 minutes.
3. Mix the salsa ingredients together, and refrigerate until the chickens are cooked.
Heat hot rock grill or barbecue. Place chickens bone side down, and grill slowly till cooked. Serve with potato wedges and salsa.
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