Ingredients:

  • 1 whole chicken (approx. 1.5 kg / 3.3 lbs), spatchcocked (or butterflied)
  • 1 tbsp (15 ml) Olive Oil, for brushing before cooking
  • Kosher salt and freshly ground black pepper, to taste
  • 12–15 fresh Piri Piri chillies (or 5-6 fresh African Bird’s Eye chillies)
  • 6 large cloves (approx. 30g) fresh garlic, roughly chopped
  • 1 large red bell pepper (approx. 200g), roughly chopped
  • 1/2 cup (120 ml) fresh lemon juice (approx. 3 lemons)
  • 1/4 cup (60 ml) white wine vinegar (or cider vinegar)
  • 1/2 cup (120 ml) good quality olive oil (plus extra for blending)
  • 2 tbsp (30 ml) smoked paprika
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) dried thyme
  • 2 tsp (10g) flaky sea salt (or 1.5 tsp table salt)
  • 1 tsp (5g) brown sugar

Instructions:

  1. Prepare the Chicken (Spatchcocking): Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone. Flip the chicken over and press firmly on the breastbone to flatten the bird. Pat the entire chicken dry thoroughly with paper towels.
  2. Make the Marinade: Combine all Peri Peri Marinade ingredients (chillies, garlic, bell pepper, lemon juice, vinegar, olive oil, spices, salt, and sugar) in a blender or food processor. Blend until completely smooth. Taste and adjust salt/sugar/heat now.
  3. Marinate the Chicken: Reserve about 1/4 cup (60 ml) of the marinade for basting later. Place the prepared chicken in a large bowl or resealable bag. Pour the remaining marinade all over the chicken, ensuring you rub it deeply under the skin and into the exposed meat. Cover and refrigerate for a minimum of 4 hours, or ideally overnight (up to 24 hours).
  4. Pre-Cook Prep: Remove the chicken from the fridge 45 minutes before cooking. Preheat your oven to a fierce 220°C (425°F) or prepare your grill for medium-high heat (using indirect cooking if grilling).
  5. Roasting (Oven Method): Place the chicken skin-side up on a wire rack set over a baking sheet. Brush lightly with olive oil and sprinkle with extra salt. Roast for 35–45 minutes, rotating the pan halfway through. Or, Grilling (BBQ Method): Place the chicken skin-side down over the indirect heat area of the grill. Close the lid and cook for 30 minutes, flipping halfway.
  6. The Final Baste & Cook: In the final 10 minutes of cooking, brush the chicken generously with the reserved marinade.
  7. Test for Doneness: The chicken is done when the internal temperature, measured in the thickest part of the thigh (avoiding the bone), reaches 74°C (165°F).
  8. Rest: Remove the chicken from the heat, tent loosely with foil, and allow it to rest for 10 minutes.
  9. Carve and Serve: Carve the chicken into manageable pieces and pour any accumulated resting juices over the meat.