Peri-Peri Spatchcock Chicken

Peri-Peri Spatchcock Chicken

It’s time to fire up the flavour with our Peri-Peri Spatchcock Chicken! With each sizzle, you’ll get juicy, smoky chicken coated in spicy peri-peri goodness. It’s the perfect recipe to spice up your next braai!

Serves 4

2 hrs

2	Red onions, halved
2	Red peppers, halved & seeded
1 head	Garlic, halved horizontally
8 -10	Red chillies, chopped
2 tsp	Paprika (or smoked paprika)
¼ cup	Oil
3 – 4 tbsp	Vinegar
1	Lemon, zested & juiced
1	Whole chicken, spatchcocked
	Sea salt & freshly ground black pepper, to taste

1	Preheat your oven to 200°C.
2	Place the halved red onions, halved red peppers and halved head of garlic on a baking tray.
3	Roast the vegetables in the preheated oven for 20 – 25 minutes, or until they are softened and slightly charred.
4	Remove the roasted vegetables from the oven and let them cool slightly.
5	Squeeze the roasted garlic cloves out of their skins and place them in a blender or food processor along with the roasted red onions, red peppers and chopped red chillies.
6	Add the 2 teaspoons of paprika, ¼ cup oil, 3 – 4 tablespoons vinegar, lemon zest, and lemon juice.
7	Blend the mixture until smooth to form the peri-peri sauce.
8	Season with sea salt and freshly ground black pepper to taste and leave to cool completely.
9	Place the spatchcocked chicken in a large dish or resealable plastic bag.
10	Pour the peri-peri sauce over the chicken, ensuring it is well-coated on all sides.
11	Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight, to let the flavours meld.
12	Prepare your coals for medium heat.
13	If using a braai, cook the chicken over medium coals, turning occasionally, until the skin is crispy and the meat is cooked through (internal temperature should reach 75°C), about 30 – 40 minutes.
14	If using an oven, place the marinated chicken on a baking sheet or roasting pan. Roast in the preheated oven for 45 – 55 minutes, or until the skin is crispy and the meat is cooked through (internal temperature should reach 75°C).
15	Remove the chicken from the grill or oven and let it rest for a few minutes before carving.
16	Serve the chicken hot, with extra peri-peri sauce on the side if desired.