Peri Peri Chicken

Fiery peri peri sauce coats a butterflied chicken that roasts until the skin crackles and chars, balancing smoky heat with bright lemon tang. The spatchcocked method ensures even cooking and maximum crisping, while frequent basting keeps the meat incredibly juicy. Make this when you're craving bold African flavors and want to impress with minimal fuss.

Instructions

Remove the backbone of the chicken. Turn the chicken over and press down on the breast sternum to flatten it (spatchcock).

Dry the chicken well on all sides with paper towels. Place it in a bowl and rub with the lemon juice, including underneath the breast skin.

Generously season the chicken on all sides with coarse salt and set aside at room temperature.

Make the peri peri sauce and divide it into two portions.

Using one portion of the sauce, generously coat the chicken on all sides and underneath the skin.

Cover and refrigerate for 4 to 48 hours to marinate.

Mix half a cup of water into the remaining portion of peri peri sauce and cook on low to medium heat for 20 to 30 minutes to thin it out for basting.

Heat your gas grill, smoker, or charcoal grill to high heat (500°F to 600°F).

While the grill heats, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.

Place the flattened chicken skin side down on the grill and immediately reduce heat to medium.

Cook for 8 to 12 minutes total, or until charred grill marks form on the skin side. Cook for 4 to 6 minutes, rotate 90 degrees, and cook for another 4 to 6 minutes.

Carefully flip the chicken and cook for 30 to 40 minutes, or until the thickest part reaches 160°F to 162°F.

Baste the chicken with the cooked peri peri sauce every 10 minutes during this time.

Remove the chicken from the grill and let it rest for 5 to 7 minutes. Optionally, grill lemon halves during this time.

Serve the chicken with grilled lemons and additional peri peri sauce on the side.

Peri Peri Chicken

Ingredients

Instructions