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!

Ingredients

• 2 Red onions, halved
• 2 Red peppers, halved and 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 and juiced
• 1  Whole chicken, spatchcocked
• Sea salt and freshly ground black pepper, to taste

Method

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.