Peri peri spatchcock chicken is a bold, flame-driven dish that balances heat, acidity, and smoky depth, highlighting both technique and flavour. By removing the backbone and flattening the bird, the chicken cooks evenly and exposes more surface area to the grill, allowing the peri peri marinade—made from chillies, garlic, citrus, and spices—to penetrate deeply and caramelise across the skin.
Ingredients (Serves 4)
- 1 whole chicken (1.2–1.5 kg)
- 4 red chillies (fresh, deseeded for less heat)
- 20 g garlic
- 20 g ginger
- 40 ml lemon juice
- 30 ml white vinegar
- 60 ml olive oil
- 10 g smoked paprika
- 5 g dried oregano
- 5 g salt
- 5 g sugar
- Black pepper to taste
- Preparation
Step 1: Spatchcock the Chicken
Place the chicken breast-side down
Cut along both sides of the backbone and remove it
Flip the chicken and press firmly to flatten
This creates even thickness for consistent cooking.
Step 2: Make the Peri Peri Marinade
Blend the red chillies, garlic, ginger, lemon juice, white vinegar, olive oil, smoked paprika, dried oregano, salt, sugar, and black pepper until smooth, forming a loose, pourable marinade.
Target: a loose, pourable paste that coats well.
Step 3: Marinate
Pat chicken dry
Rub marinade thoroughly over the entire chicken, including under the skin
Cover and refrigerate for at least 4 hours (preferably overnight)
Step 4: Cooking
Preheat grill to 180–200°C (medium to high). Leave one burner off.
Place chicken skin-side up over indirect heat where you kept the burner off.
Close lid and cook for 35–45 minutes
Turn once halfway through
Step 5L Finish:
Move to direct heat, skin-side down for 3–5 minutes to crisp
Cook until internal temperature reaches 75°C in the thickest part.
Rest for 5–10 minutes before cutting
Portion into halves or quarters
Optional: brush with extra peri peri sauce before serving
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