Serves 8
380 min
Spatchcock Piri-Piri Chicken
Recipe GLPRf117002cbf3bd8
A vibrant Mediterranean-style grilled chicken prepared by flattening the bird for even cooking, then marinating it in a fiery piri-piri paste made from red chillies, garlic, paprika, and vinegar. Charred to perfection on the barbecue or oven-roasted until the skin crisps, this dish delivers bold flavour and satisfying heat.
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Ingredients
1 whole chicken, about 1.5 kg (3 lbs 5 oz)
4 red chillies, deseeded and chopped
3 garlic cloves, crushed
2 teaspoons sweet paprika
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Salt to taste
Lemon wedges, for serving
Tabasco sauce, optional for serving
Directions
Prepare the chicken for spatchcocking by placing it breast-side down on a cutting board. Position the backbone facing you. Using sturdy kitchen or poultry scissors, carefully cut along both sides of the backbone to remove it entirely; discard the backbone. Turn the chicken over so it is breast-side up, place your hands flat on the breastbone, and press down firmly until you hear a crack and the chicken flattens into a single plane. Make 2–3 shallow cuts into the skin at each leg joint to help the chicken cook evenly.
In a food processor or using a pestle and mortar, combine the chopped red chillies, crushed garlic, and a pinch of salt. Process or grind until the mixture forms a smooth paste. Add the sweet paprika, red wine vinegar, fresh parsley, and olive oil. Mix thoroughly until all ingredients are fully incorporated into a cohesive marinade.
Place the spatchcocked chicken skin-side up on a large plate or tray. Generously rub the piri-piri marinade all over the chicken, working it into the skin and into the cuts made at the leg joints. Cover the tray loosely with plastic wrap and refrigerate for at least 1 hour; marinating overnight will deepen the flavours. The chicken can also be frozen at this stage for later use.
To cook on a barbecue: Light the barbecue and allow flames to subside to medium heat. Place the chicken skin-side down on the centre of the grill and cook for 15–20 minutes until the skin is deeply charred and golden. Carefully flip the chicken over and continue cooking for 5–15 minutes more, checking that juices run clear when pierced at the thickest part of the thigh. The internal temperature should reach 165°F (74°C) for safety.
To cook in the oven: Preheat your oven to 200°C (180°C fan or gas mark 6). Transfer the marinated chicken to a baking tray and roast for 35–40 minutes, checking that the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. For a charred, crispy skin finish, transfer the tray to the grill setting for a final 5–10 minutes, watching carefully to prevent burning.
Remove the cooked chicken from heat and let it rest for 5 minutes before carving. Transfer to a serving platter and accompany with fresh lemon wedges and Tabasco sauce on the side for those who prefer additional heat.
