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A whole spatchcock chicken roasted golden brown with spicy red peri peri sauce
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Spatchcock Peri Peri Chicken

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 whole chicken (approximately 1.8kg)
  • 6 bird 's eye chilies, stems removed
  • 4 garlic cloves , peeled
  • 60 ml olive oil
  • 30 ml red wine vinegar
  • 1 lemon , juiced and zested
  • 1 red bell pepper, roasted and deseeded
  • 15 g smoked paprika
  • 5 g dried oregano
  • 10 g sea salt
  • 5 g cracked black pepper

Instructions

  • Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it.
  • Flip the chicken over and press firmly on the breastbone until it cracks and the chicken lies flat.
  • In a food processor, combine chilies, garlic, olive oil, vinegar, lemon juice, lemon zest, roasted bell pepper, paprika, oregano, salt, and pepper; blend until a smooth emulsion forms.
  • Place the chicken in a large glass dish and coat thoroughly with two-thirds of the marinade, reserving the rest for serving. Cover and refrigerate for at least 4 hours.
  • Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack.
  • Position the chicken skin-side up on the rack and roast for 45 to 50 minutes, or until the thickest part of the thigh registers an internal temperature of 74°C (165°F).
  • Remove from the oven and allow the chicken to rest for 10 minutes before carving into quarters.