Peri-Peri Butterflied Chicken
Butterflying a small chicken lets it roast fast and evenly, giving you juicy meat, crisp edges and that irresistible peri-peri glow — smoky, citrusy, a touch wild around the edges. This version uses everyday ingredients but delivers the kind of flavour that normally slips out of restaurant kitchens. Quick enough for a weeknight, exciting enough for the weekend.
How long will it take?
45 minutes
What’s the serving size?
3-4
What do I need?
- 1 whole chicken, approx. 900 g
- 1 tbsp olive oil
- 1 tsp sea salt
- For the Peri-Peri Marinade
- 3 cloves garlic
- 1 Birdseye chilli
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tbsp lemon zest
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp sugar
How do I make it?
- Place the chicken breast-side down. Using kitchen scissors cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat dry and rub with 1 tbsp olive oil and 1 tsp sea salt.
- Make the Peri-Peri Marinade by blitzing all marinade ingredients together in a food processor until smooth.
- Spread the marinade generously over and under the skin of the chicken. Let rest in the fridge for the flavour to develop or skip straight to cooking if you are in a hurry.
- Preheat oven to 200C.
- Place the chicken on a lined baking tray skin-side up.
- Roast 30-40 minutes, or until juices run clear and the skin is lightly charred around the edges. Remove from oven and let rest for 5 minutes before cutting into portions.
TOP TIPS
- Double the chilli if you would like a big kick of spice and heat.
