Peri-Peri Spatchcock Chicken with Homemade Peri-Peri Sauce

The secret to this recipe is in the sauce. It is not too spicy and packed full of flavour. Dare I say it’s even better than Nando’s peri-peri chicken!

You can either cook the chicken on the braai or in the oven depending on your preference. 

Notes:

To spatchcock the chicken, simply remove the backbone of the chicken using sharp scissors. Next turn the chicken over and press down with both hands on the breast bone to flatten the chicken. This will help reduce the cooking time considerably.

Are you ready to enjoy this peri-peri chicken?

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Peri-Peri Chicken

5 from 1 vote

Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

You can’t beat a chicken ‘flattie’ on the braai! Coated in a delicious homemade peri-peri sauce, this chicken is spicy, juicy and full of flavour.

Ingredients

• 2 red peppers, chopped

• 1 red onion, chopped

• 4 cloves garlic – peeled

• 5 red chillies

• 2 teaspoons smoked paprika

• 2 teaspoon cayenne pepper

• 1 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Juice of 1 lemon

• 2 teaspoons sugar

• 1 teaspoon dried herbs (rosemary or basil)

• 1/3 cup vegetable oil

• 4 tablespoons vinegar

• 2 tablespoons Worcestershire sauce

• INGREDIENTS – Chicken

• 1 whole chicken, butterflied

• Salt and pepper to season

Method

• METHOD – Peri-Peri Sauce
• In a frying pan, sauté the red peppers and onion in olive oil until soft. Add the smoked paprika, cayenne pepper and 1 teaspoon of the salt.
• Add the garlic, chillies, white pepper, lemon juice, sugar and dried herbs.
• Add the mixture to a blender and blend until a smooth paste forms.
• Add the vegetable oil, vinegar and Worcestershire sauce blend again.
• METHOD – Chicken
• Spatchcock the chicken by removing the backbone and flattening out the chicken (See notes above)
• Place the chicken on a tray and season with salt and pepper.
• Pour over the peri-peri sauce, keeping some to baste the chicken later.
• To cook the chicken in the oven: Place the chicken on an oven tray and cook in a preheated oven at 180Cfor 45 minutes.
• After 45 minutes, baste the chicken with the remaining sauce and cook for a further 15 minutes.
• To cook the chicken on the braai: Wrap the chicken in foil and cook on a low heat for 45 minutes. Remove the foil and baste with the remaining sauce. Cook the chicken for another 10 minutes in a braai grid.

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