Piri Piri Spatchcock Chicken 

Piri Piri is a real crowd pleaser. Rich in flavour and a great alternative to a classic Sunday roast. Perfectly roasted on the BBQ, our Piri Piri spatchcock chicken is quick to prepare and quick to cook and is the perfect choice for an easy weekend barbeque.

Cooking Method

  1. Marinate your chicken the night before, for the best results, by smothering your peri peri seasoning all over the spatchcock chicken and covering evenly.
    If you can’t store it overnight, then try to marinate it for a few hours before you cook. 
  2. Take your spatchcock chicken out the fridge and leave whilst you heat up your BBQ. 
    Once heated, add your chicken (chicken side down) and cook for 15 minutes. You’re looking for a nice charred appearance.  
  3. Turn over when charred and cook the other side for another 15 minutes until the chicken is fully cooked through before removing from the heat and allowing to rest for 10-15 minutes.
    To check it is cooked, the juices should run clear and the internal temperature should be 160-165 F. 

What to serve with Spatchcock Chicken

Piri Piri Spatchcock Chicken is a perfect summer alternative to a roast dinner. Our favourite sides to serve with Piri Piri Spatchcock Chicken include: 

  • Spicy Rice 
  • Roasted Potatoes  
  • Potato Wedges  
  • Salad  
  • Coleslaw  
  • Sweet Potato 

Frequently Asked Questions

Spatchcock chicken is ultimately a whole chicken but with the chicken's backbone removed so that it lies flat. This speeds up the cooking time and means you can eat your chicken, the sooner the better!

Yes! If you hate waiting for your whole chicken to cook, we recommend trying a spatchcock chicken. Depending on the weight, a spatchcock chicken may cook up to an hour quicker than a whole chicken.

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