Proper Peri-Peri Spatchcock Chicken
Proper Peri-Peri Spatchcock Chicken



  • 1kg whole chicken, spatchcocked
  • Salt and pepper
  • For the Piri Piri
  • 10 fresh red chillies, roasted for 10 mins
  • 1 tbsp chopped garlic
  • 1 tsp salt flakes
  • ½ tsp each paprika and oregano
  • 100ml olive oil
  • 50ml red wine vinegar
  • Chips, to serve
  • Preheat the oven to 180C. Place the chopped roasted chillies, garlic, oregano, salt, paprika, oil and vinegar in a saucepan and simmer for 3 mins. Leave to cool, then blend in a food processor and add half of the sauce to a sealable plastic bag with the spatchcocked chicken. Spread the sauce all over the chicken, then seal and leave in the fridge for at least an hour.
  • When ready to cook, preheat the oven 200C and preheat a griddle pan. Remove the chicken from the bag and season with salt and pepper, then cook on the griddle for 3 mins on each side.
  • Transfer the chicken to a roasting tray and roast in the oven for 30-40 mins or until cooked through, basting once or twice with the remaining sauce. Leave to rest for 10 mins, then carve and serve with chips and more sauce - delicious!
1 hr
2 serving

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