Spicy Spatchcock Chicken Felicitas Pizarro
video description
Date: 2020-05-11
Related videos
Comments and reviews: 8
Crowblack
I tried this out today Felicitas. I don't have a food processor, so smashed the tough things like the garlic, ginger and chilli up in a pestle and mortar. Then I'm afraid it was just finely chopped onion. The only addition I made to the marinade was Mayonnaise! Sliced the skin all over and rubbed in to the cuts. Left it outside (5deg)with Clingfilm and a towel over for 3hrs. Mine needed over an hour and it was a smaller chicken than yours but then I crisped up the skin with a paint stripping heat gun. Really they are the best tool. Believe me! Fantastic results, still licking my fingers and my family are super happy! Thanks Felicitas Keith
reply
I tried this out today Felicitas. I don't have a food processor, so smashed the tough things like the garlic, ginger and chilli up in a pestle and mortar. Then I'm afraid it was just finely chopped onion. The only addition I made to the marinade was Mayonnaise! Sliced the skin all over and rubbed in to the cuts. Left it outside (5deg)with Clingfilm and a towel over for 3hrs. Mine needed over an hour and it was a smaller chicken than yours but then I crisped up the skin with a paint stripping heat gun. Really they are the best tool. Believe me! Fantastic results, still licking my fingers and my family are super happy! Thanks Felicitas Keith
reply
Jonathan
Looks like a tasty sauce but if you want super crispy skin, this sauce will not give it to you. If you like soft limp skin with a spicy kick, this recipe will make you happy happy happy. Personally, I don't think putting any sauce on the outside of a chicken will permeate flavor through to the flesh so if that's the case, at least have crunchy skin.
reply
Looks like a tasty sauce but if you want super crispy skin, this sauce will not give it to you. If you like soft limp skin with a spicy kick, this recipe will make you happy happy happy. Personally, I don't think putting any sauce on the outside of a chicken will permeate flavor through to the flesh so if that's the case, at least have crunchy skin.
reply
Юлия
oh wow thanks a lot for the recipe; i tried cooking this yesterday for family dinner, with some pineapple slices also. i was nervous cause my family is picky and traditional in tastes, but it was a huuuge hit -- everyone loved it soooo much! delicious, not dry, quite unusual, yum, it's one of my favourites now c:
reply
oh wow thanks a lot for the recipe; i tried cooking this yesterday for family dinner, with some pineapple slices also. i was nervous cause my family is picky and traditional in tastes, but it was a huuuge hit -- everyone loved it soooo much! delicious, not dry, quite unusual, yum, it's one of my favourites now c:
reply
Naamtok
Hi Jamie / Feli! I was just wondering - this is the first time i have seen spatchcock done with removing the breast side of the chicken rather than the backbone? just personal experience? Perhaps you lose less breast meat if you remove the spine instead.
reply
Hi Jamie / Feli! I was just wondering - this is the first time i have seen spatchcock done with removing the breast side of the chicken rather than the backbone? just personal experience? Perhaps you lose less breast meat if you remove the spine instead.
reply
BrotherTree1
So jealous of that spatchcock! That marinade is amazeballs - that is flavour like you wouldn't believe. And those caramelised bits on the bottom of the pan. Need I say more.
reply
So jealous of that spatchcock! That marinade is amazeballs - that is flavour like you wouldn't believe. And those caramelised bits on the bottom of the pan. Need I say more.
reply
Nanno
Made it today, its in the fridge right now, cant wait to eat it tomorrow, but my eyes burned like hell because of the onions, when i robbed the marinade on the chicken: _(
reply
Made it today, its in the fridge right now, cant wait to eat it tomorrow, but my eyes burned like hell because of the onions, when i robbed the marinade on the chicken: _(
reply
Braaidude
I thought she was going to do it Tuscan style i. e. under bricksand in a hot pan on the stovetop. Those bricks do the most amazing things for tenderness and flavor.
reply
I thought she was going to do it Tuscan style i. e. under bricksand in a hot pan on the stovetop. Those bricks do the most amazing things for tenderness and flavor.
reply
asmrsounds
To be honest. chicken and any meat should be marinated before doing it. Without that the meat is pretty much not that tastyas if it were marinated
reply
To be honest. chicken and any meat should be marinated before doing it. Without that the meat is pretty much not that tastyas if it were marinated
reply
Add a review, comment
Other channel videos
