AJI BLOODY MARY SPATCHCOCKED CHICKEN

Aji Bloody Mary Chicken is such a great dish. Spatchcocking a chicken is the genius trick to halve the cooking time.

Note: Substitute tobasco with our Aji sauce next time you make a virgin or bloody mary and you will never go back to using tobasco in the recipe every again (or least I haven't). 

SERVES 4-6

• 1.5kg chicken
• For the marinade
• 2 tablespoons garlic oil 
• juice of ½ lime
• 3 tablespoons Red Pepper and Jalapeno Aji 
• 2 tablespoons tomato purée
• 1 tablespoon curry powder
• 1 teaspoon garlic pepper
• 1 teaspoon celery salt

Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.

To spatchcock the chicken, place it breast-side down on a chopping board. Using a pair of poultry shears or heavy-duty kitchen scissors, cut down either side of the backbone and then remove the bone. Turn the chicken over breast-side up and gently press down on it with both hands until as flat as possible.

Transfer the flattened chicken to the lined tray.

Mix all the marinade ingredients into a bowl, except for the celery salt, in a small bowl. Rub the marinade all over the chicken and allow to marinate for 15 minutes.

Season with the celery salt, then roast for 40-45 minutes until deeply browned and cooked through.

Remove from the oven, cover in foil and leave to rest for 10-15 minutes before serving. Serve with some Aji on the side for a little extra kick.