Piri-Piri Spatchcock Chicken. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Buffalo Spatchcock Chicken with homemade fries! Piri Piri Spatchcock Chicken Piri piri is deliciously piquant and warming and is a perfect flavour for chicken. And because the chicken has been flattened, this Serve with hasselback potatoes, and this is a definite crowd pleaser.

Watch our easy to follow video on how to spatchcock your chicken here. This piri piri chicken (peri peri chicken) dinner is full of flavorful spices and cooked on just one sheet pan by using the spatchcock method of removing the backbone so the chicken lies flat on the baking sheet. This reduces the cooking time significantly and allows all the ingredients to be cooked on the. You can have Piri-Piri Spatchcock Chicken using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Piri-Piri Spatchcock Chicken

You need 1 of whole spatchcock chicken (500-600g maximum).
You need 2-3 of bullet chilli's.
It's 4 of garlic cloves, crushed.
It's 1 of small teacup of oil (preferably olive oil approx. 50-80ml).
It's of Juice of half a lemon.
It's 1 tsp of paprika.
You need 2 tbsp of brandy, cognac or whisky.
It's to taste of Sea salt.
It's of Oreganos, a good pinch.

Piri-piri spatchcock chicken is much quicker to cook than a regular roast so perfect for a midweek meal. Remove chicken tin from the oven. Piri piri is a fiery, bright orange hot sauce with roots in Portugal, Angola and Mozambique. You can buy the bottled stuff at most grocery stores, but the homemade version is world's apart.

Piri-Piri Spatchcock Chicken step by step

Start by crushing the garlic and chilli's together then add the rest of the ingredients except the salt. Mix and set aside..
Rub the marinade all over the chicken and allow to marinade in fridge a minimum of 4 hours, preferably overnight. When ready to cook, remove from the fridge an hour before cooking it..
Heat up the grill or preferably for a much better flavour the coal barbecue. Once the fat from the chicken skin starts to drip sprinkle with a good amount of salt on both sides. Allow for the chicken to cook through..
When the chicken is cooked brush with the sauce. Continue to grill for another 1-2 minutes..
Remove from the grill and cut into pieces and again brush with the sauce..
Serve with homemade chips and salad of choice..

Spatchcock chicken with a piri piri marinade and piri piri spicy seasoning. Really good - succulent chicken, spicy but not too hot. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Piri-piri chicken is, like a lot of Portuguese cuisine, a one of Portugal's best dishes.