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