Peri-Peri Chicken
Spatchcock chicken rubbed with a garlic, lemon and chilli peri-peri marinade, then grilled until charred and juicy.
- Time1 hr plus marinating
- LevelMedium
- Costabout £2.09 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the chillies, garlic, red pepper, lemon zest and juice, vinegar, oil, paprika, oregano and 1 tsp salt in a blender until nearly smooth.
- 2
Place the chicken breast side down. Cut along each side of the backbone with strong scissors and remove it. Flip the chicken over and press down on the breastbone to flatten it.
- 3
Rub two thirds of the sauce all over the chicken and under the skin. Cover and marinate in the fridge for at least 2 hours or overnight.
- 4
Heat the oven to 200°C (180°C fan). Lay the chicken on a roasting tray and roast for 50 minutes until the skin is crisp and the juices run clear.
50 min - 5
For a charred finish, grill on a hot barbecue for the last 10 minutes, or under a hot grill. Brush with the remaining sauce.
- 6
Rest for 10 minutes, then carve and serve with the pan juices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.