What does spatchcock mean?

Spatchcocking is removing the backbone from a whole chicken and flattening it so it cooks evenly and faster, with more surface area for crisping.

How long should I marinate the chicken?

Marinate the chicken for at least 2 hours, though overnight in the refrigerator delivers deeper flavor and more tender meat.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) at the thickest part of the thigh. The skin should be golden brown and crispy.

Can I make the peri-peri marinade ahead?

Yes, prepare the marinade up to 2 days in advance and store it in an airtight container in the refrigerator.

What if I don't have red chilies?

Substitute with fresh bird's eye chilies for similar heat, or use dried red chilies rehydrated in warm water, adjusting quantity to taste preference.

Spatchcock Peri-Peri Chicken with Potato Wedges

Name: Spatchcock Peri-Peri Chicken with Potato Wedges
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Portuguese-inspired
Ingredients: 2 red bell peppers, deseeded and roughly chopped; 1 red onion, quartered; 10 red chilies, stalks removed; 1 head of garlic, cloves separated; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1 tbsp smoked paprika; 1 tbsp dried oregano; 1 whole chicken (about 3-4 lbs), spatchcocked; 2 lbs roasting potatoes, cut into wedges; 2 tbsp goose fat, melted

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Spatchcock Peri-Peri Chicken with Potato Wedges | CookOS

Ingredients

2 red bell peppers, deseeded and roughly chopped
1 red onion, quartered
10 red chilies, stalks removed
1 head of garlic, cloves separated
2 tbsp olive oil
salt, to taste
black pepper, to taste
1 tbsp smoked paprika
1 tbsp dried oregano
1 whole chicken (about 3-4 lbs), spatchcocked
2 lbs roasting potatoes, cut into wedges
2 tbsp goose fat, meltedoptional

12 Ingredients

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Instructions

1
Prepare the vegetables for the sauce. Deseed and roughly chop the red bell peppers, quarter the red onion, and remove the stalks from the chilies.
2
In a large bowl, combine the chopped peppers, onion, chilies, and separated garlic cloves. Season with salt, pepper, and a drizzle of olive oil, then toss to coat.
3
Spread the vegetables on a baking sheet and roast until softened and slightly charred.
4
Transfer the roasted vegetables to a high-speed blender. Add the smoked paprika, dried oregano, and more salt to taste.
5
Blend on high until a smooth sauce forms. For extra heat, you can add more fresh chilies at this stage.
6
Place the spatchcocked chicken in a large bowl and pour over the peri-peri sauce.
7
Rub the sauce all over the chicken, making sure to get it under the skin for maximum flavor. Cover and let it marinate for at least 30 minutes, or overnight for best results.
8
While the chicken marinates, prepare the potatoes. Cut them into wedges and place in a bowl.
9
Season the potato wedges with salt and drizzle with melted goose fat or olive oil. Toss well to coat.
10
Arrange the potatoes on a baking sheet in a single layer and roast until golden and crispy.
11
Place the marinated chicken on a wire rack set over a baking sheet. Roast until the chicken is cooked through and the skin is well-colored and caramelized.
12
Allow the chicken to rest for 10-15 minutes before carving. Drizzle with any pan juices.
13
Serve the peri-peri chicken with the roasted potatoes and extra sauce on the side for dipping.