Spatchcock peri-peri chicken recipe

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45 min

Nutrition per portion

Calories 240 kCal 12%
Fat 10g 14%
  -  Saturates 2.5g 13%

Mix up your usual roast dinner for something extra special with this delicious spatchcock peri-peri chicken recipe. It’s spicy and super moist, so the whole family will love the unusual flavours. Served up with a medley of Mediterranean vegetables, it’s also a great way to make sure your family get a healthy mix of protein and vitamins in their diet. While spatchcocking a chicken looks complicated, it couldn’t be easier with this simple recipe. Try it this week and you’ll have a new favourite to try again and again.


  • 1 chicken (about 1.5kg in weight)
  • 3 red chillies, deseeded and chopped
  • 3 garlic cloves, crushed
  • 2tsp paprika
  • 2tbsp malt vinegar
  • 2tbsp chopped parsley
  • 2tbsp olive oil
  • Lemon wedges, to serve
  • Mixed vegetables, optional


  • To spatchcock the chicken, turn it over, so the fleshy breast side is face down on a board. Use scissors (ideally poultry shears) to cut away either side of the backbone. Discard the bone.

  • Open out the chicken. Use the heel of your hand to press the central breastbone down – this will help to flatten the chicken.

  • Pierce a knife in several times all over the chicken, to help the flavours mingle in, and season.

  • Put the chillies, garlic, paprika, vinegar, parsley and oil in a mini food processor and blend everything together, to make a smooth paste.

  • Spread the chilli paste over the chicken. Loosely cover and chill for several hours or overnight to marinate.

  • Heat the oven to 200°C or Gas Mark 6. Cook the chicken for 45 mins, with mixed veg, if you like (Mediterranean ones work well with the flavours). The chicken juices should run clear when a knife is inserted into the thigh. Serve the chicken with the lemon wedges.

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