This Peri Peri Chicken is juicy, spicy and loaded with flavour! I’ll show you how to make Peri Peri sauce that you’ll want to smother on everything, AND how to spatchcock a chicken so it cooks in super quick time!
Nicky’s Recipe Notes
For some reason, this recipe sings to to me the most in Summer. Even though it’s a spicy and hot, it’s just so fresh and vibrant.
It’s a brilliant way to cook a chicken when you have friends over as you can serve it up with lots of sides (I’m talking fluffy flatbreads, some onion fried rice, Greek yogurt, creamy-crunchy coleslaw or whipped feta to cool it down a little, potato salad, smashed potatoes or crispy chips).
You can cook it in the oven, or for even more flavour, on the barbeque. I’ve included barbecue cooking instructions in the notes part of the recipe card.
My recipe below shows lots of photos and info to make this recipe (plus there’s the full recipe card at the bottom of the post), but if you want to really see how it’s done, check out the video here:
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post.***
📋 What do we need to make Peri Peri sauce?
So how do we get from this ⬆️ to this ⬇️ ?
How to make the Peri Peri Sauce
- We start by roasting the peppers and red onion with oil, paprika, smoked paprika, cayenne and salt. Then add the garlic and chillies and roast for a further 10 minutes.
- We then transfer this smoky-roasted goodness to a blender, along with dried Bird’s eye chillies, white pepper, lemon zest and juice and dried rosemary and blend it all up to form a thick paste.
- Then add oil and some red wine vinegar and blend again to a lovely thick, spoon-able consistency. If you want it thinner, simply thin it out with more oil, or you can stir in some cold water.
How to spatchcock a chicken
Now we need to spatchcock the chicken. Spatch-cocking basically means removing the backbone, opening up the carcass, and flattening it out. Doing this means it cooks so much quicker in the oven.
- Place the chicken breast-side down on a sturdy chopping board, with the legs towards you.
- Using heavy-duty scissors or poultry shears, cut along both sides of the backbone. It’s a little fiddly, as you have to cut through each of the rib bones as you go. So it’s better to go slowly, rather than trying to cut through multiple ribs at once.
- Once you’ve cut through both sides of the backbone, discard the bone (or save it to make stock). Turn the chicken over and press down with both hands on the breast bone to flatten the chicken.
Now place the chicken on a baking tray and smother with a few tablespoons of Peri Peri sauce. Bake for 45 minutes, then baste the chicken and spoon on a little more sauce. Finish off the chicken in the oven for another 10-15 minutes.
It will come out of the oven a deep dark red. Leave it to rest for 10 minutes to ensure it’s extra juicy.
Then serve with the rest of the Peri Peri sauce.
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Peri Peri Chicken with Homemade Peri Peri Sauce
Ingredients
Peri peri sauce:
- 2 red peppers sliced into large pieces
- 2 red onions peeled and chopped into large chunks
- 120 ml (1/2 cup) oil divided, (sunflower oil, vegetable oil or your favourite flavourless oil is fine).
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 1 ½ tsp salt
- 4 cloves garlic peeled
- 2 red serrano chillies deseeded and sliced in half
- 10 dried African birds eye chillies
- ¼ tsp white pepper
- zest and juice of 1 lemon
- ¼ tsp dried rosemary
- 4 tbsp red wine vinegar
Chicken:
- 1 medium chicken (1.4kg-1.6kg or 3 lbs-3.5lbs) spatchcocked
- ½ tsp black pepper
Instructions
- Preheat the oven to 180C/350F (fan).
- Place the peppers and red onion on a baking tray. Drizzle on 2 tbsp of the vegetable oil. Sprinkle on the paprika, smoked paprika, cayenne pepper, and 1 tsp of the salt and toss together.2 red peppers, 2 red onions, 1 tsp paprika, 1 tsp smoked paprika, 2 tsp cayenne pepper, 1 ½ tsp salt
- Place in the oven for 20 minutes.
- Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.4 cloves garlic, 2 red serrano chillies
- Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice, and the dried rosemary. Blend until smooth.10 dried African birds eye chillies, 1/4 tsp white pepper, zest and juice of 1 lemon, ¼ tsp dried rosemary
- Add the remaining vegetable oil and the red wine vinegar and blend again.120 ml (1/2 cup) oil, 4 tbsp red wine vinegar
- Now it's time to spatchcock the chicken. Place chicken breast-side down on a sturdy chopping board, with the legs towards you.1 medium chicken (1.4kg-1.6kg or 3 lbs-3.5lbs)
- Using heavy-duty scissors or poultry shears, cut along both sides of the backbone. It's a little fiddly, as you have to cut through each of the rib bones as you go. So it's better to go slowly, rather than trying to cut through multiple ribs at once.
- Once you've cut through both sides of the backbone, discard the bone (or save it to make stock). Turn the chicken over and press down with both hands on the breastbone to flatten the chicken.
- Place the spatchcocked chicken, breast-side-up, on a baking tray and pour over one-third of the sauce. Sprinkle with the remaining ½ tsp salt and the black pepper.½ tsp black pepper
- Place in the oven (still at 180C/350F (fan)) for 45 minutes. See notes for barbecue (grill) method.
- After 45 minutes, baste the chicken and spoon over 2 more tablespoons of the sauce. Place back in the oven for a further 10-15 minutes until the chicken is cooked through.
- Remove from the oven and allow to rest for 10 minutes.
- Serve with the remaining sauce.
Video
Notes
Cooking on the barbecue (grill)?
Heat up the barbecue and place the chicken, breast-side up, on the barbecue grill over indirect heat for 35 minutes, with the lid of the barbecue closed. Use a drip tray to catch any juices that may cause the fire to flare up.After 35 minutes, baste the chicken in the sauce, turn the chicken over and place over direct heat for 10 minutes, until the skin is crispy and slightly charred in places.
Check the internal temperature by inserting a cooking thermometer into the thickest part of the meat. It should reach 75C/165F. Cook a little longer over indirect heat if needed, to reach the correct temperature. Rest the chicken for 10 minutes before serving.
How long will peri peri sauce keep?
Covered and refrigerated, this peri-peri sauce should keep for 2 weeks.Nutritional Information is per serving – including one-quarter of the peri peri sauce per person.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with peri peri chicken
- Special Fried Rice
- Homemade Oven Chips
- Sweet Potato Fries
- Perfect Baked Potatoes
- A simple Green Salad
- Creamy Homemade Coleslaw
Piri-piri or peri-peri – which one is it?
I don’t think there’s a definitive answer on this, but both terms, along with the term pili-pili are used to describe the African Bird’s eye chilli. So technically, if you’re using African Bird’s eye chillies, I guess any of these terms are correct.
However:
- Piri-piri is the correct spelling in Portuguese.
- Nando’s calls their sauce Peri Peri.
- Piri Piri (at the time of writing this) is searched for about 4 times more often than peri peri in google.
I’ve used the term peri peri in my recipe because that’s what I’m more used to hearing in the UK.
More Of My Spicy Chicken Recipes
This recipe was first published in July 2019. Updated May 2022 with video and June 2025 with a bit of housekeeping.
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Can you use the recipe for chicken legs with skin rather than the whole chicken?