Spatchcock Piri-Piri Chicken

Spatchcock Piri-Piri Chicken

Spicy and delicious, there’s only one way to eat piri-piri chicken and that’s with your fingers. The oven’s consistently even heat produces the most succulent chicken you’ll ever cook.

1 hr 30 mins total time

30 mins active time


Serves 4



  • 2 shallots

    peeled, quartered

  • 5 large red chilies

    deseeded, coarsely chopped

  • 2 habanero peppers

    deseeded, coarsely chopped

  • 10 cloves garlic


  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • ½ cup (4 fl oz) red wine vinegar
  • ⅓ cup (2¾ fl oz) extra-virgin olive oil
  • 4½ lb whole chicken
  • ¼ cup (¼ oz) cilantro leaves

    coarsely chopped


  • 1Blend the shallots, chilies, garlic, salt, paprika and vinegar until smooth. With the motor running, add the oil in a thin stream to emulsify.
    Tip: For a hotter sauce, leave the chili seeds in.
  • 2Using kitchen shears, cut along each side of the backbone, remove and discard. Snip the top of the breastbone and open out to flatten.
  • 3Place the chicken in a large resealable bag, pour over the sauce, seal and massage to coat. Chicken can be cooked straight away or refrigerated overnight.
  • 4Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 5Place the chicken skin side up in the roasting pan. Squeeze the sauce over the top and cover with foil.
  • 6Once preheated, place the pan in the oven and start Autopilot. When the Rotate Remind signals, rotate the pan, remove the foil and continue cooking. The oven will switch to broil to brown and crisp the skin.
  • 7To test if the chicken is ready, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 167°F. If not, give it a bit more.
  • 8Rest for 10 minutes before cutting into pieces. Reserve the sauce in the pan.
  • 9Spoon over the reserved sauce and sprinkle with cilantro.