Peri-Peri Spatchcock Chicken
Peri-Peri Spatchcock Chicken



  • 1kg chicken, spatchcocked
  • Salt and pepper
  • For the Sauce
  • 8 red chillies
  • 1 tbsp chopped garlic
  • 1 tsp sea salt
  • 1⁄2 tsp oregano
  • 1⁄2 tbsp paprika
  • 100ml olive oil
  • 50ml red wine vinegar
  • Preheat the oven to 180C. Roast the chillies for 10 mins, then chop and place in a saucepan with the other sauce ingredients. Simmer for 3 mins, then blend with a hand blender. Smother the chicken with half of the sauce, being sure to completely coat inside and out of the bird. Marinate in the fridge for 1-2 hours.
  • Turn the oven up to 200C, season the chicken, then cook in a large griddle pan for 3 mins on each side until golden. Transfer to the oven, and roast for 30 mins, basting regularly with more sauce. When ready, serve with chips - perfect!
1 hr
4 serving

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