Entree: Zimbabwe – National Cuisine – Road Runner Chicken (Zimbabwean-style spatchcocked grilled chicken marinated in garlic, piri-piri, and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, spatchcocked, approx. 3.5 lb (1.6 kg)
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) lemon juice (from about 1 lemon)
- 2 tbsp (30 ml) piri-piri sauce
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, softened
- 1 lemon, sliced (approx. 50 g)
- 2 tbsp (8 g) chopped fresh cilantro or parsley

Instructions

1. Combine olive oil, lemon juice, piri-piri sauce, minced garlic, smoked paprika, ground coriander, ground cumin, salt, and pepper in a bowl to make the marinade.
2. Pat the spatchcocked chicken dry. Gently loosen skin over the breasts and rub half the marinade directly onto the meat under the skin; rub the rest all over the skin and cavity. Refrigerate and marinate at least 2 hours or overnight for best flavor.
3. Prepare a medium-hot charcoal grill with an area of direct and indirect heat, or preheat oven to 425°F (220°C) with a rack set high if using broiler/oven method.
4. If grilling: place chicken skin-side down over indirect heat, cover, and cook 20–25 minutes. Move to direct heat skin-side down briefly to crisp (2–4 minutes), watching carefully to avoid charring. Flip and continue cooking over indirect heat until internal temperature in the thickest part of the thigh reaches 165°F (74°C), about 20–30 more minutes. If roasting: place chicken skin-side up on a rimmed baking sheet and roast 35–45 minutes until internal temperature reaches 165°F (74°C); broil for 2–3 minutes at the end to crisp skin if needed.
5. During the last 10 minutes of cooking, melt butter and baste the chicken once or twice to enrich and brown the skin.
6. Remove chicken and let rest 10 minutes. Carve, squeeze fresh lemon over pieces, sprinkle with chopped cilantro or parsley, and serve immediately.