Spicy Spatchcock Chicken Food Busker
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Date: 2020-05-11
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Comments and reviews: 10
Randy
Spatchcocking tip, to get it to lay really flat. .after you have removed the wingtips and backbone, lay it inside-up (skin side down. Find the breastbone and take your heavy knife, and give it one semi-firm downward whack, halfway through the breastplate, cracking it. Bend it flat with your hands. Also, break the leg/thigh knuckle. Firmly grab the leg with one hand. and grab the thigh bone with the other, and bend it upwards hard until you hear a snap at the joint. This not only helps it lay flatter, but also allows the thigh to cook quicker. Do both sides, obviously.
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Spatchcocking tip, to get it to lay really flat. .after you have removed the wingtips and backbone, lay it inside-up (skin side down. Find the breastbone and take your heavy knife, and give it one semi-firm downward whack, halfway through the breastplate, cracking it. Bend it flat with your hands. Also, break the leg/thigh knuckle. Firmly grab the leg with one hand. and grab the thigh bone with the other, and bend it upwards hard until you hear a snap at the joint. This not only helps it lay flatter, but also allows the thigh to cook quicker. Do both sides, obviously.
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Martin
Looks very tasty. As usual I'll have to take away the coriander (I can eat Swedish fermented herring, but I don't like coriander! Herring never taste of Ajax) and use something else. No worries, I'll use something else: -) That's a tenner for that plate! (Without the things I can't eat, you beautiful bastard) Also, next time, could you make something with fermented herring? Not at Camden Market, you can't even have open flames there. :-D
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Looks very tasty. As usual I'll have to take away the coriander (I can eat Swedish fermented herring, but I don't like coriander! Herring never taste of Ajax) and use something else. No worries, I'll use something else: -) That's a tenner for that plate! (Without the things I can't eat, you beautiful bastard) Also, next time, could you make something with fermented herring? Not at Camden Market, you can't even have open flames there. :-D
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PTguitars
That's very nice - but where's the Brazilian connection? First of all Brazilians never use lemons, they allways use limes. Black pepper is rare there - but I'll give you that coriander is very common. Habaneros - never, in Brazil they usually use Pimenta Malaguetas - small red chilipeppers in a broth or marinade. Most people use the liquid, and would never dream of eating the peppers themselves.
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That's very nice - but where's the Brazilian connection? First of all Brazilians never use lemons, they allways use limes. Black pepper is rare there - but I'll give you that coriander is very common. Habaneros - never, in Brazil they usually use Pimenta Malaguetas - small red chilipeppers in a broth or marinade. Most people use the liquid, and would never dream of eating the peppers themselves.
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Gustavo
Oh, boy. one more time Food Busker attacks with his non existent brazilian food. It's kinda annoying when I click the video hoping to find some nice country food and then I watch a recipe that doesn't even exist here in Brazil. You really should come to Brazil and learn about our country food. I like you a lot and it's sad watching a video where you say youre cooking something youre not.
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Oh, boy. one more time Food Busker attacks with his non existent brazilian food. It's kinda annoying when I click the video hoping to find some nice country food and then I watch a recipe that doesn't even exist here in Brazil. You really should come to Brazil and learn about our country food. I like you a lot and it's sad watching a video where you say youre cooking something youre not.
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Hex
three cayenne dried peppers is all I need to make a chicken stew pretty hot, yet you used a whole lot of them for that chicken rub, no doubt it would be too hot for people on the street, also first time I ever see lettuce on a sauce, I get the whole food on the street vibe but I'm pretty sure slow and low dj BBQ style would have given you a better result in that chicken.
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three cayenne dried peppers is all I need to make a chicken stew pretty hot, yet you used a whole lot of them for that chicken rub, no doubt it would be too hot for people on the street, also first time I ever see lettuce on a sauce, I get the whole food on the street vibe but I'm pretty sure slow and low dj BBQ style would have given you a better result in that chicken.
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frollard
Trying this today; girlfriend doesn't like spicy so I'm only using fresh green chilis in the marinade and sauce. The marinade is eye popping with flavour and aroma as you say. Mine came out much more runny as yours used dry chili. The sauce after I'd love to use thai and habanero chilis but it would be nightmare hot (my favourite. .will update. maybe.
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Trying this today; girlfriend doesn't like spicy so I'm only using fresh green chilis in the marinade and sauce. The marinade is eye popping with flavour and aroma as you say. Mine came out much more runny as yours used dry chili. The sauce after I'd love to use thai and habanero chilis but it would be nightmare hot (my favourite. .will update. maybe.
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Debora
It looks so good BUT I beg ya pardon sir but I never NEVER saw this kind of dish in any barbecue down here at the tropics. I love foodtube but every time you guys try to do something brazilian it comes out so fake. Just google 'brazilian food' and check. So easy!
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It looks so good BUT I beg ya pardon sir but I never NEVER saw this kind of dish in any barbecue down here at the tropics. I love foodtube but every time you guys try to do something brazilian it comes out so fake. Just google 'brazilian food' and check. So easy!
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Marcos
We do have these opened up chickens marinated dishes made in barbecue grills here at Brazil, but all these peppers (which, by the way, probably taste amazing) are very hard and pricy to get here, so these ingredients are kinda weird for us.
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We do have these opened up chickens marinated dishes made in barbecue grills here at Brazil, but all these peppers (which, by the way, probably taste amazing) are very hard and pricy to get here, so these ingredients are kinda weird for us.
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Luisa
I'm Brazilian and I have never seen this dish cooked in Brazil. That is not churrasco. Molases does not exist in Brazil neither jalapenos their mexican. This is a total bait title just to make sound like exotic food.
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I'm Brazilian and I have never seen this dish cooked in Brazil. That is not churrasco. Molases does not exist in Brazil neither jalapenos their mexican. This is a total bait title just to make sound like exotic food.
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Merillyn
Looks delicious! But definitely NOT a brazilian dish dude haha. other than the garlic. and the coriander garnish we don't really use any of the other ingredients! Lemon's don't even really grow in Brazil hahaha
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Looks delicious! But definitely NOT a brazilian dish dude haha. other than the garlic. and the coriander garnish we don't really use any of the other ingredients! Lemon's don't even really grow in Brazil hahaha
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