Spatchcock Chicken Peri-Peri Header

Spatchcock Chicken Peri-Peri Header Image: unsplash.com

Spatchcock Chicken Peri-Peri: Spice-up your weekend braai

Looking to spice up your summer braai in South Africa? Try our Spatchcock Chicken Peri-Peri and get some heat into the food and conversation.

Spatchcock Chicken Peri-Peri Header

Spatchcock Chicken Peri-Peri Header Image: unsplash.com

Everything good tastes like chicken and nothing tastes like peri-peri chicken. We also enjoy having a good ol’ South African braai and giving chicken some direct heat for the best results. This Spatchcock Chicken Peri-Peri recipe is versatile and you can prepare it in the oven as well as on the braai this weekend. It’s a spicy chicken recipe that ends up being super juicy with a beautiful crispy skin on the outside.

Spatchcock refers to butterflying a chicken to make it flat and cook more evenly.

Notes for your Spatchcock Chicken Peri-Peri:

When making the sauce, make sure your kitchen is well ventilated because the chilli and pepper smoke can burn your nose and eyes. The peri-peri sauce has beautiful depth in flavour and you can adjust the spice intensity as you please. If you’re having a braai with lots of people, why not flavour them slightly differently if needed?

Looking to spice up your summer braai in South Africa? Try our Spatchcock Chicken Peri-Peri and get some heat into the food and conversation.

Spatchcock Chicken Peri-Peri Recipe

0 from 0 votes
Recipe by Jessica Alberts Course: MainCuisine: 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 bell peppers, chopped

  • 1 red onion, chopped

  • 4 cloves garlic – peeled

  • red chillies

  • 2 tsp smoked paprika

  • 2 tsp cayenne pepper

  • tsp salt

  • ¼ tsp pepper

  • Juice of 1 lemon

  • 2 tsp sugar

  • 1 tsp dried herbs (rosemary or basil)

  • 1/3 cup vegetable oil

  • 4 tbsp vinegar

  • 2 tbsp 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 salt.
  • Add the garlic, chillies, white pepper, lemon juice, sugar and dried herbs.
  • Add the mixture to a blender and blend until 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.
  • Place the chicken on an oven tray and cook in a preheated oven at 180°C for 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 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.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more summer braai recipes with a kick to make for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.