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Piri Piri Spatchcock Chicken

The perfect recipe for a summer backyard barbeque, this is juicy and full of flavour




15 mins (plus 4 hours marinating)


1 hour 30 mins (approx 1 hour if cooking on bbq)


  • 2 tbsp Carla’s Piri Piri Blend

  • 2 tbsp oil

  • 2 tsp lemon juice

  • 1 whole chicken, approx. 2kg


  1. First, spatchcock your chicken (or buy a ready-done spatchcock chicken)

  2. Next prepare the marinade, mix 2 tbsp of piri piri seasoning with 2 tbsp oil and 2 tsp lemon juice.

  3. Place the chicken in a shallow dish and use a knife to score it all over with 1cm deep cuts. Tip the marinade over the chicken and massage into the skin. Cover and chill for at least 4 hours, or ideally overnight.

  4. When you’re ready to cook, preheat the oven to 180 degrees (160 degrees fan), and roast the chicken for 1 hour. Then turn up the heat to 220 degrees (200 degrees fan) and cook for a further 30-35 minutes until a crust has formed on the outside of the chicken.

  5. (Alternatively, it is lovely cooked on the barbeque)

  6. Take out the oven, and rest for about half an hour. Serve with Tuscan coleslaw, homemade potato wedges and grilled corn cobs (see recipes on Carla’s website). Enjoy!

Carla's product used in this recipe:

Piri Piri Blend

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