Peri Peri Spatchcock Chicken Recipe

Whole roasted Spatchcock peri peri chicken with potatoes, asparagus and spicy mayonnaise.

Peri Peri Spatchcock Chicken Recipe

A spatchcock chicken is the perfect way to speed up roasting a whole bird, and my spicy hot peri peri marinade is the ideal way to add a "little" spice to your roast dinner!

Course Chicken & Other Bird Recipes

Cuisine European

Keyword how to spatchcock a chicken, peri peri chicken recipe, peri peri spatchcock chicken, spatchcock chicken

Prep Time 20

Cook Time 40

Marinade and Resting Time 4 10

Total Time 5 10

Servings Servings

Calories 1056kcal

Author Brian Jones

Ingredients

1-1.2 Kg Whole Chicken 2-3lb

For the Peri Peri Marinade:

1 Medium Echalion or Banana Shallot 50g
15 g Birds Eye Chilli Peppers 6-7 Thai
4 Garlic Cloves
1 tablespoon Smoked Paprika
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
½ teaspoon Dried Rosemary
¾ teaspoon Salt
2 tablespoon Malt Vinegar
2 tablespoon Groundnut Oil
½ tablespoon Lime Juice

Instructions

Begin by spatchcocking the chicken, place it on a chopping board and flip it upside down so that the breasts are pointing down. Using a pair of poultry sheers cut either side of the backbone and then remove it.
Open the bird up a little, and you will notice a small "V" shape at the wing end of the bird. It will have two "oysters" of chicken on each side, and make a cut in the middle here.
You do not need to go too deep or press too hard, then pull to open a little. (See Video Below).
Flip the chicken back over and then push down with the heel of your hand, just like giving CPR, to flatten the bird, then tuck under the wing tips. This will help the chicken keep its shape.
Peel and roughly chop the onion (or shallot) and add it to a mini blender.
Remove the stems from the chillies and add them to the mini blender.
Peel the garlic cloves and toss them in the blender.
Add the smoked paprika, dried basil, oregano, rosemary and salt, pour in the vinegar, oil and lime juice, then blitz to a fairly smooth paste.
Pour over the marinade (I like to keep 1 tablespoon back to make a simple peri peri mayonnaise), massage it into the chicken, and allow this to marinate for up to 4 hours.
Roast on fan mode at 180°C or 350°F for 35-45 minutes (200°C or 390° if you are not using fan mode), this will very much depend on the size of your chicken.
Use a meat thermometer to check that the internal temperature (at the thickest part of the bird) has reached 65°C or 150°F, then allow the chicken to rest for 10-15 minutes, and the internal temperature will rise to at least 73°C or 165°F.
IT IS IMPORTANT NOT TO SKIP THE RESTING PHASE!

Video

Nutrition