Peri peri chicken
A whole chicken opened out flat, soaked in a fiery homemade peri peri marinade and roasted or barbecued until charred.
- Serves4
- Prep15 min
- Marinate2 hr
- Cook50 min
- HeatVery hot
Opening the bird out flat (spatchcocking) means it cooks in about 45 minutes and every part gets charred. We'll spatchcock it for you at the counter. Set the heat with the number of chillies.
Ingredients
Ask at the counter forA medium chicken, spatchcocked
Cut: Whole chicken
Method
Blend everything except the chicken to a smooth sauce.
Cut a few deep slashes into the thighs and breast. Rub two-thirds of the sauce all over the chicken, cover and marinate in the fridge for at least 2 hours, or overnight. Keep the rest of the sauce in the fridge for serving.
Heat the oven to 200°C (180°C fan, gas 6). Lay the chicken skin-side up on a rack over a roasting tin.
Roast for 45 to 50 minutes until charred and cooked through. Check the thickest part of the thigh: the juices should run clear, or a thermometer should read 75°C.
Rest for 10 minutes. Heat the reserved sauce until bubbling and spoon it over to serve.
Tips
- On the BBQ, cook skin-side up over indirect heat with the lid down for 40 minutes, then 5 to 10 minutes over direct heat to char.
- The same marinade works on wings and thighs. Roast them for 25 to 35 minutes.
Good to know
- Heat
- Very hot. Use fewer chillies for a milder version.