Peri Peri Spatchcock Chicken
Peri Peri Spatchcock Chicken
Ingredients
For the Peri Peri Sauce
- 4 red chillies
- 2 red onions
- 2 red peppers
- 3 garlic cloves
- 30 ml olive oil
- 20 ml red wine vinegar
- 10 g smoked paprika
- 5 g dried oregano
- 1 lemon, zest and juice
- 5 g caster sugar
- 5 g fine sea salt
- 2 g freshly ground black pepper
For the Chicken
- 1 whole chicken, about 1.5–1.7kg
Instructions
- 1
Add the red chillies, red onions, red peppers, and garlic cloves to a blender. Pour in the olive oil and red wine vinegar. Add the smoked paprika and dried oregano. Zest the lemon directly into the blender, then squeeze in its juice. Add the caster sugar, fine sea salt, and freshly ground black pepper. Blend all ingredients until a smooth peri peri sauce is formed.
⏱️ 5 min
- 2
Take the whole chicken. Using poultry shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 5 min
- 3
Place the spatchcocked chicken in a large bowl. Pour the prepared peri peri sauce over the chicken, ensuring it is fully coated. Rub the sauce thoroughly into the chicken, including under the skin. Cover the bowl with cling film. Refrigerate the chicken to marinate for at least 1 hour, or ideally overnight.
⏱️ 5 min
- 4
Preheat your oven to 190°C fan / 210°C (425°F). Remove the marinated chicken from the refrigerator and transfer it to a baking tray. Place the baking tray in the preheated oven.
⏱️ 5 min•🌡️ 210
- 5
Cook for 35-45 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh.
⏱️ 40 min•🌡️ 210
- 6
Remove the cooked chicken from the oven. Carve the chicken into portions. Serve hot, optionally with sides like salad and rice.
⏱️ 5 min
Kitchen Tools
Peri Peri Spatchcock Chicken
For the Peri Peri Sauce
- 4 red chillies
- 2 red onions
- 2 red peppers
- 3 garlic cloves
- 30 ml olive oil
- 20 ml red wine vinegar
- 10 g smoked paprika
- 5 g dried oregano
- 1 lemon, zest and juice
- 5 g caster sugar
- 5 g fine sea salt
- 2 g freshly ground black pepper
For the Chicken
- 1 whole chicken, about 1.5–1.7kg
Instructions
- 1
Add the red chillies, red onions, red peppers, and garlic cloves to a blender. Pour in the olive oil and red wine vinegar. Add the smoked paprika and dried oregano. Zest the lemon directly into the blender, then squeeze in its juice. Add the caster sugar, fine sea salt, and freshly ground black pepper. Blend all ingredients until a smooth peri peri sauce is formed.
⏱️ 5 min - 2
Take the whole chicken. Using poultry shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.
⏱️ 5 min - 3
Place the spatchcocked chicken in a large bowl. Pour the prepared peri peri sauce over the chicken, ensuring it is fully coated. Rub the sauce thoroughly into the chicken, including under the skin. Cover the bowl with cling film. Refrigerate the chicken to marinate for at least 1 hour, or ideally overnight.
⏱️ 5 min - 4
Preheat your oven to 190°C fan / 210°C (425°F). Remove the marinated chicken from the refrigerator and transfer it to a baking tray. Place the baking tray in the preheated oven.
⏱️ 5 min•🌡️ 210 - 5
Cook for 35-45 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh.
⏱️ 40 min•🌡️ 210 - 6
Remove the cooked chicken from the oven. Carve the chicken into portions. Serve hot, optionally with sides like salad and rice.
⏱️ 5 min