Piri Piri Spatchcock Chicken

Piri piri chicken brings together bold chiles and zesty citrus in a vibrant marinade that transforms juicy roasted chicken into a showstopper every time. Spatchcocking the bird ensures even cooking, crispy skin, and the kind of tender bite that leaves you reaching for another piece before anyone else can get to it.

The first time I made this I barely got the bird onto the platter before my family was tearing off slices They now beg for it as our backyard summer tradition

Ingredients

• Whole chicken: about five pounds get one organic or local if you can for best flavor
• Extra virgin olive oil: this keeps the marinade rich and helps the skin crisp up choose cold pressed
• Fresno chiles: for a fruity heat if not available try jalapeño or serrano and adjust the amount depending on your heat level
• Garlic: brings deep flavor to every bite use fresh firm cloves if possible
• Fresh ginger: adds zing grab a smooth firm piece at the store
• Paprika: for smoky earthiness opt for Spanish smoked paprika for more flavor
• Agave: for touch of sweetness balancing out the spice and acid go for pure agave syrup
• Kosher salt: lets meat and spices shine use a flaky or high quality salt
• Freshly ground black pepper: adds subtle heat grind just before using
• Lime zest and juice: brightens everything up pick juicy limes and zest before juicing

Step-by-Step Instructions

Spatchcock The Chicken:

Set your chicken breast side down on a sturdy cutting board Get a good grip with one hand and use kitchen shears to cut along one side of the backbone all the way from tail to neck Repeat on the other side and pull out the backbone Once that is out flip the chicken over Place your palm on the middle of the breast bone and press down hard until you feel it crack and the chicken lays perfectly flat This opens up all the meat to even heat

Make The Piri Piri Sauce:

Add the olive oil Fresno chiles garlic ginger paprika agave salt pepper and the zest and juice of two limes to a blender Blend for at least two minutes until everything is silky smooth Taste a tiny bit for heat and adjust with extra chile if you want it spicier Take out about a cup of sauce and stash it in the fridge for serving later

Marinate The Chicken:

In a big bowl toss your flattened chicken with the rest of the piri piri sauce Turn the bird several times to make sure every inch is coated Cover and refrigerate at least two hours or overnight for even more flavor An hour before cooking pull it out so it can come to room temp which helps it cook evenly on the grill

Preheat Grill:

For a gas grill turn just half of the burners on to medium high For charcoal pile hot coals on one side Keep the lid closed and heat up for ten minutes Give your grill grates a good oiling so nothing sticks

Grill The Chicken:

Lay the chicken skin side up on the cooler indirect heat side of the grill Close the lid and let it roast for about fifty minutes The goal is juices running clear at the joint between leg and thigh or a thermometer reading of one hundred sixty five degrees in the thickest part

Char The Skin:

Flip the chicken carefully so the skin faces down right over the hotter direct heat Let it go about five minutes This is where magic happens and your skin gets charred crisp and irresistible

Rest and Serve:

Slide your beautiful bird onto a platter skin side up Let it rest ten minutes so juices redistribute Slice it up and spoon some of that reserved cold piri piri sauce on top for a real punch

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I have tried many hot sauce blends on roasted chicken but nothing lights up the taste buds quite like the fresh ginger here The aroma takes me right back to big family night grilling sessions where everyone would sneak pieces while the chicken rested

Storage Tips

Refrigerate leftover chicken in an airtight container for up to three days The sauce keeps well in the fridge for the same time I love shredding the meat for wraps or tossing into rice bowls the next day

Ingredient Substitutions

If Fresnos are hard to find try red jalapeños or serranos For more intense heat use half a habanero For a vegan twist use the marinade on thick slices of cauliflower or eggplant and grill them until soft

Serving Suggestions

Serve with grilled corn tomato salad crusty bread or fried plantains and a wedge of lime on the side The bright spicy sauce is also fantastic drizzled over roasted potatoes or mixed into mayo for a zippy sandwich spread

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Cultural and Historical Context

Piri piri finds its roots in both Portuguese and African cooking often evolving with local chiles and spices The dish shines for celebrations and long leisurely meals where the aroma draws everyone together outside

Common Recipe Questions

→ What chiles work best for piri piri sauce?

Fresno chiles are a great substitute for bird’s-eye chiles, offering bright heat, but other fresh chiles can also be used. Adjust to your spice preference.

→ Why spatchcock the chicken?

Spatchcocking allows the bird to cook more evenly and quickly, ensuring all parts are juicy and perfectly done.

→ How long should the chicken marinate?

Let the chicken marinate in the piri piri sauce for at least 2 hours, but up to 12 for maximum flavor infusion.

→ What is the best method to grill the chicken?

Start over indirect heat to cook the meat through, then finish over direct heat for charred, crispy skin.

→ How can you tell when the chicken is done?

Check for clear juices at the thigh or use a thermometer—165°F at the thickest part signals readiness.

→ Can the sauce be made ahead?

Yes, the piri piri sauce can be prepared in advance and stored in the refrigerator until ready to use.