Piri Piri Spatchcock Chicken


Perfect for popping on the BBQ this weekend, or simply popping in the oven while you soak up the sun! A great way to dine al fresco with a delicious salad.


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

1 medium chicken (1kg)
1 large green chilli
4 cloves garlic
2 large handfuls of fresh coriander
4 tbsp of lemon juice
2 tbsp white wine vinegar
1 tsp smoked paprika
2 tsp oregano
1 tsp coconut oil
Large pinch of coarse salt
1 lemon chopped into rings


  1. To spatchcock, the chicken, place it breast-side down, with the legs facing you, using scissors, cut up along each side of the backbone to remove it.
  2. Open the chicken out and turn over, flatten the breastbone with your hand to spread the chicken out.
  3. Set the chicken aside while you prepare the piri piri marinade.
  4. To make the marinade place all of the remaining ingredients bar the chopped lemon into a small bowl.
  5. Using a hand blender, blitz until you have a nice paste. (Alternatively, you can do this in your food processor)
  6. Cover the chicken with the paste and set aside to marinade for 15-20 minutes.
  7. In the meantime, preheat your oven to 180°C fan, 350–375°F.
  8. Lay the lemon slices out on an oven proof dish and place the chicken on top.
  9. Bake in the oven for 60 minutes, until fully cooked.
  10. Remove from the oven and loosely cover with tin foil, allow the chicken to rest for 10 minutes before serving.IMG_7271

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