“Smoky, spicy and slightly sweet, Portuguese Piri-Piri Chicken is a perfect family meal”
I like to spatchcock a chicken, pour over the sauce and oven roast or if the weather is fine,
put the marinated chicken straight on the BBQ.
Use scissors to cut through rib bones and remove the back bone.
Turn over and flatter out the breast bone for even cooking.
- 1 whole chicken
- Piri-Piri Sauce
- Grinding of sea salt and black pepper
- Lemon wedges to garnish
Check out my Piri-Piri Sauce recipe!
Put the chicken and the marinade in a fridge bag and leave for at least one hour.
Now season with sea salt and black pepper and pop in the oven.
- Place chicken breast-side down, with the legs towards you.
- Using strong scissors cut up along each side of the parson’s nose and backbone to remove it.
- Open the chicken out and turn over. Flatten the breastbone with the heel of your hand.
- Place the spatchcocked chicken in a sealable plastic bag.
- Spoon in the Piri-Piri Sauce, spreading it evenly over the chicken.
- Seal, massage and then marinate in the refrigerator for at least one hour.
- Preheat the oven 200ºC/400ºF/Gas 4.
- Remove from the fridge, place the chicken a pan, season with a grinding of sea salt and black pepper, then roast for 50 minutes.
- Baste, pour over some more of the Piri-Piri, then back in the oven for 20 minutes, till the skin is crispy and the chicken is cooked through .
- Allow to rest, then carve it up in to portions.
The chicken will be so succulent and the sauce in the pan is great too!
I serve it simply; with salad, chips and sometimes corn on the cob.
Remember, you can make your Piri-Piri as hot as you can handle,