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Spatchcocked piri piri chicken

Feeling adventurous? Try this red-hot chicken dish, with the distinctive flavour of Piri Piri.

30 Mins
Prep Time
50 Mins
Cook Time
6 People


Ingredients for the chicken:
  • Moy Park whole Irish chicken
  • 5 red chillies, deseeded and roughly chopped
  • garlic cloves, peeled and halved
  • Large bunch of fresh parsley
  • Juice of 2 lemons
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp caster sugar
  • 2 tsp sea salt
  • 1/2 tsp black pepper
Ingredients to serve:
  • Potato wedges
  • Coleslaw
  • Lemon wedges


  1. In the bowl of a food processor, combine the chillies, garlic, parsley, lemon juice, olive oil, vinegar, paprika, oregano, sugar, salt and pepper. Whizz until well combined.
  2. Turn the chicken breast side down on a chopping board and carefully cut along both sides of the backbone with good kitchen scissors or poultry shears. Discard the backbone. Cut off the wing tips.
  3. Turn the chicken over and push down firmly on the breastbone to flatten out the bird.
  4. Place the chicken in a shallow, non-metallic baking dish, tucking in the wings and legs.
  5. Massage the marinade into all sides of the chicken, coating every part well. Cover the dish with cling film and place in the fridge to marinate for at least five hours or overnight if possible.
  6. Remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken on a rack over a large baking tray, breast-side up.
  7. Roast for 40-50 minutes until the chicken is completely cooked throughout and the juices run clear when the thigh is pieced with a skewer. Transfer the chicken to a plate, tent loosely with foil and allow it to rest for 15 minutes.
  8. Carve the chicken, then serve with potato wedges and coleslaw.