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Peri-peri spatchcock chickens

Recipe from: 22 November 2010

Ingredients 12
Servings 6
Time 20 mins


  • 3
    peri peri
  • 3
    large lemons – juice and rinds
  • 10
    bay leaves
  • 10
  • 2
    fleur du sel
  • Black pepper – a good grinding
  • 1
    smoked paprika
  • 1/2
    bottle of dry white wine
  • 1/2
    olive oil
  • 6
    large onions finely sliced
  • 3
    stems of fresh rosemary
  • 2
    ground cumin


30 mins
Peri-peri ingredients: Mix this whole lot up in a nice big jug.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I find it’s better to spatch cock your chickens because whole chickens on the braai are tricky little devils – so I spatch cock them – marinate them – par cook them either in the oven for 25 minutes at 180d or the microwave for 10 minutes each and just finish them off on the coals or gas braai for literally 5 minutes.

How to Spatchcock a Chicken:

Turn you chicken breast side down.
Using some scissors cut from the bum right through to the neck.
Open it out and flatten it – use one hand over the other and push down with your whole body weight on the breast bone until it cracks – it’s a bit creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to penetrate well.
Place each bird into a Ziploc bag and divide the marinade between them – I throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!

I par cook each one for 10 minutes in the microwave and then finish them off on the braai for 5 minutes to get that nice smokey – chargrilled – crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.

Reprinted with the permission of Janice Tripepi. To visit Janice Tripepi's blog click here.


Read more on: poultry

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