Piri Piri Spatchcock Chicken (Print-Friendly Version)
Marinated chicken with spicy piri piri sauce, grilled for a crispy, flavorful meal highlighting bright, vibrant heat.
# What You'll Need:
→ Chicken
01 -
1 whole chicken, approximately 2.3 kg
→ Piri Piri Marinade
02 -
120 ml extra-virgin olive oil
03 -
8 Fresno chiles, stemmed and seeded
04 -
6 cloves garlic, peeled
05 -
25 g fresh ginger, peeled
06 -
1 tablespoon paprika
07 -
1 tablespoon agave nectar
08 -
1.75 teaspoons kosher salt
09 -
1 teaspoon freshly ground black pepper
10 -
Zest of 2 limes
11 -
Juice of 2 limes
# How to Make It:
01 -
Place chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck. Remove the backbone completely. Flip the bird breast-side up, press firmly on the breastbone to flatten the chicken.
02 -
In a blender, combine olive oil, Fresno chiles, garlic, ginger, paprika, agave, kosher salt, black pepper, lime zest, and lime juice. Blend until a smooth marinade forms.
03 -
Pour approximately 240 ml of the sauce into a bowl, cover, and refrigerate for serving.
04 -
Coat the spatchcocked chicken thoroughly in the remaining piri piri sauce inside a large bowl. Cover and refrigerate for at least 2 hours and up to 12 hours. Remove chicken from refrigerator 1 hour before grilling to bring to room temperature.
05 -
For gas grills, preheat half the grill to medium-high. For charcoal grills, position lit coals on one half. Cover and preheat grill for 10 minutes.
06 -
Oil the grates and place the chicken skin-side up over the cooler side of the grill. Cover and cook for about 50 minutes, or until juices run clear between thigh and leg, or a thermometer inserted into the thigh registers 74°C.
07 -
Move the chicken skin-side down over the hotter side of the grill. Cook for 5 minutes, or until the skin is crisp and charred.
08 -
Transfer chicken to a platter, skin-side up. Rest for 10 minutes before slicing. Serve with the reserved piri piri sauce.
# Additional Tips:
01 -
Let chicken reach room temperature before grilling for even cooking.
02 -
Avoid frequently opening the grill to retain heat and ensure proper roasting.
03 -
Adjust the quantity of chiles to match your preferred spice level.