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Spatchcock grilled chicken with a peri peri sauce



This spicy, sweet, and tantalizing South African grilled Peri Peri chicken will be a summer favorite. It is a quick recipe, once the chicken has marinated and can be easily customized for heat and sweetness.



For The Marinade:

  • 1 large shallot, cut into quarters
  • 5 cloves garlic, peeled
  • 1 medium red bell pepper, cored, seeded, and cut into quarters
  • 2 small red chile peppers, seeded and roughly chopped
  • 1/2 cup cilantro
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Zest and juice of 1 medium lemon
  • Zest and juice of 1 medium lime
  • 4 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 34 pound whole chicken, spatchcocked

For The Basting Sauce:

  • 1 cup reserved marinade
  • 1/4 cup honey
  • 2 Tablespoons red wine vinegar


  1. In a food processor, process the shallot, garlic, red pepper, red chile pepper, cilantro, paprika, oregano, citrus zest, citrus juice, vinegar, olive oil, salt, pepper, and brown sugar. Process until very smooth. Remove one cup of marinade and set aside.
  2. Place the spatchcocked chicken in a large ziptop bag. Pour in the marinade and massage into the meat. Seal the bag tightly and refrigerate for at least 6 hours or overnight.
  3. Make the basting sauce: Pour the reserved 1 cup of marinade into a small saucepan over medium heat. Add the red wine vinegar and honey. Bring the sauce to a boil, lower the heat to a simmer and cook until the sauce reduces and thickens – about 15-20 minutes. Pour into small bowl, cover and set aside.
  4. When ready to grill, preheat the grill to medium high. Oil the grates.
  5. Remove the chicken from the marinade and place skin side down on the grill. Using a rubber basting brush, slather on some of the basting sauce.
  6. Cook for 15 minutes, until it is nicely browned, but not charred.
  7. Using large tongs, flip the chicken. Baste this side with the sauce. Continue to cook for 20 – 25 minutes. Baste again with the sauce. Continue to cook and baste until the internal temperature reaches 165 degrees at the thickest part.
  8. Remove the chicken from the grill, tent and allow to rest for 10 minutes.
  9. Serve warm or at room temperature.


  • Serving Size: Serves 4 -6