Piri Piri Chicken

Serves 4
Time 1 hour 30 minutes


Marinade (this makes enough for about 4 – 6 chickens and will keep well in the fridge)
2 hot chillies, chopped
4 tomatoes
2 tbsp smoked paprika
2 tbsp brown sugar
2 tbsp chilli flakes
2 tbsp garam masala
6 cloves garlic, peeled
4 red peppers, roasted, seeds and skin removed
1 lemon, zest
½ red onion
¼ cup vinegar
¼ cup extra virgin olive oil
pinch of salt and black pepper
1 chicken, spatchcocked
½ cup coriander, chopped
The juice of one lemon


Preheat oven to 180C.

Blend all of the marinade ingredients until smooth.

Ask the butcher to spatchcock a chicken. Score the skin of the chicken and massage some of the marinade into the cut slits and on both sides of the chicken. Reserve remainder of marinade to serve over the cooked chicken.

Roast on rack in the oven at 180C for 45 minutes to an hour, until cooked through.
Squeeze lemon juice on top, scatter coriander and pour over the remaining sauce/marinade.