The only way I am making whole chickens these days is by spatchcocking them, and no that’s not a dirty reference. This peri peri chicken is my new favorite way to make spatchcock chicken as it comes out so juicy, flavorful with a hint of spicy heat, and has the perfect char to it’s skin. This is so incredibly easy to make and can even make a perfect weeknight dinner, keeping things healthy, delicious, and simple.
Peri Peri Chicken
Ingredients
- 1 large whole chicken, spatchcocked
- 2 Tbsp extra virgin olive oil
- 1/2 lemon, juiced
- 6 garlic cloves, minced
- 2 Tbsp jarred crushed Calabrian chilies
- 1 Tbsp brown sugar
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp Annatto
- 1/4 tsp salt
- Freshly cracked black pepper
- extra virgin olive oil spray
Prepare
- First, spatchcock the chicken by removing the chicken’s spine and cut into the breastplate to flatten the chicken out.
- Next, pat the chicken dry with paper towel. Place the chicken in a large baking dish. Pour the olive oil, lemon juice, garlic, crushed Calabrian chilies, brown sugar, oregano, paprika, annatto, salt, and pepper and mix until all of the seasonings coat the entire chicken.
- Spray a grill with extra virgin olive oil and bring to a high heat.
- Place the spatchcocked chicken open side down and grill for 5 minutes.
- Carefully flip the chicken over and grill for another 5 minutes.
- Flip the chicken one last time and grill for 7 minutes. Remove the chicken from the grill and allow to cool before carving.
- Finally, carve all of the chicken off of the bones and plate it with the pan drippings / juices from the chicken. Reserve the chicken skin as well if you’d like. Enjoy!
