Peri Peri Spatchcock Chicken

Prep time: 1hr | Serves: 4

Ingredients: ‍ ‍

• 1 whole chicken (about 1.5–1.7kg)

• 30ml olive oil

• 4 red chillies

• 3 garlic cloves

• 20ml red wine vinegar

• 10g smoked paprika

• 5g dried oregano

• 1 lemon (zest & juice)

• 5g caster sugar

• 5g fine sea salt

• 2g freshly ground black pepper

• 120g mayonnaise

• 30g peri peri sauce (from the marinade)

Method:

1. Place the chicken breast-side down on a board. Using kitchen scissors, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone to flatten it into a spatchcock shape. Pat dry and place into a large bowl or tray.

2. Make the peri peri sauce by blending the red chillies, garlic, olive oil, red wine vinegar, smoked paprika, oregano, lemon zest, lemon juice, caster sugar, salt and pepper until smooth. Pour about two thirds of the sauce over the chicken and rub it all over so it is well coated. Leave to marinate for at least 30 minutes if possible.

3. Preheat the oven to 200°C or heat a grill pan or barbecue to medium-high. Place the spatchcock chicken skin-side up on a roasting tray and cook for 35–40 minutes, until the skin is slightly charred and the juices run clear from the thickest part of the thigh.

4. While the chicken cooks, make the peri peri mayonnaise by whisking together the mayonnaise, 30g of the remaining peri peri sauce and lemon juice until smooth and lightly spicy.

5. Rest the chicken for 10 minutes, then carve into pieces and serve with the peri peri mayonnaise on the side for dipping.

Storage:

Cool completely, then refrigerate the chicken and peri peri mayonnaise in separate airtight containers for up to 3 days. Reheat the chicken in the oven at 180°C until piping hot, or enjoy the leftovers cold in wraps, salads or sandwiches.