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Piri Piri Spatchcock Chicken

  • Chicken
Time2.5 Hours Time4 TimeAfrican
Piri Piri Spatchcock Chicken

A fiery Piri Piri marinade with citrus, chilli and spice brings this spatchcock chicken to life. Cooked low and slow on the BBQ (or roasted in the oven if you prefer), it’s juicy, smoky and packed with bold, zesty flavour, perfect for a weekend feast.

ingredients

  • 1 whole chicken (approx. 1.5–2kg / 3–4 lbs), spatchcocked
  • 4–5 tbsp A&O “Rub Me” Piri Piri rub
  • Juice of 1 large lemon, plus 1 lemon cut into halves or quarters
  • Juice of 1 orange, plus 1 orange cut into halves or quarters
  • 2–3 green chillies, whole or halved
  • ½ red onion, roughly chopped
  • Olive oil (optional, for binding the rub)

Buy the items

Piri Piri Seasoning
Piri Piri Seasoning
200g £8.99
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Directions

  1. Spatchcock the chicken: Place chicken breast-side down. Cut along both sides of the backbone with kitchen shears or a heavy knife and remove it. Flip over and press firmly on the breastbone to flatten.
  2. Season: Drizzle lightly with olive oil if desired, then coat generously on both sides with A&O Piri Piri rub.
  3. Marinate: In a bowl, combine the lemon juice and orange juice. Place the spatchcocked chicken in a large bowl or tray. Tuck the lemon halves/quarters, orange halves/quarters, green chilies, and chopped red onion around and into the cavity area of the chicken Pour the citrus juices over the top. Cover and refrigerate for 2–4 hours, or overnight for maximum flavour.
  4. Prepare the grill: Set up for indirect cooking with coals to the sides and a cooler zone in the centre. Aim for medium-high heat.
  5. Cook: Place chicken away from direct coals. Roast for 1.5–2 hours, spritzing occasionally to prevent burning, until the thickest part of the thigh reaches 75°C (165°F).
  6. Rest & serve: Remove from the grill and rest for 10–15 minutes before carving. Serve with salad and fries for a winning weekend spread.

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