How to Butterfly (Spatchcock) a Chicken - Peri Peri Style
How to Butterfly a Whole Chicken
Butterflied chicken is a game-changer. It delivers bold flavors and a show-stopping presentation despite its simplicity. By flattening the chicken, you reduce cooking time and ensure a perfect char on the outside while keeping the meat juicy inside. Pair that with smoky, spicy, and tangy peri-peri sauce—a staple in Portuguese and Southern African cuisine—and you’ve got a dish perfect for grilling or roasting.
During marination, flavors penetrate the meat better, and the chicken cooks more evenly. Because it is flattened, it also cooks faster, so watch the oven or grill closely to avoid overcooking. The main way to prepare the chicken this way is to split it in half by separating the breasts and removing the backbone, as shown in the video. Cut carefully along the joints and around tough bones to free the rest of the chicken.
Whether you’re hosting a summer barbecue or craving something vibrant for dinner, this recipe delivers big on flavor with minimal fuss. Plus, it’s easily customizable—you can tweak the heat level or adjust the seasonings to suit your taste.
If you love this butterflied peri-peri chicken, you’ll also want to try my updated peri-peri recipe with a bold, tangy wet marinade — it’s perfect for those who want even juicier, flavor-packed chicken.
Tips for the Perfect Butterflied Chicken
Butterfly Like a Pro
Use sharp kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. This ensures even cooking and maximum exposure to the marinade and heat.Marinate for Maximum Flavor
Let the chicken marinate for at least 2 hours, but overnight is best. The longer it marinates, the deeper the peri-peri flavors will infuse the meat.Adjust the Heat
Peri-peri sauce can be as fiery or mild as you like. Use more chili peppers for a kick or balance the heat with extra lemon juice and olive oil for a milder sauce.Choose the Right Cooking Method
For smoky, authentic flavor, grill the chicken over medium heat, turning frequently. If using the oven, roast at a high temperature to achieve crispy skin, then finish under the broiler for charred edges.Serve It Right
Peri-peri chicken pairs beautifully with cooling sides like cucumber salad or a dollop of yogurt sauce. For a more authentic touch, serve with Portuguese-style rice or grilled vegetables.Don’t Waste the Marinade
Reserve some peri-peri sauce before marinating to use as a basting sauce or drizzle over the cooked chicken. Keep it separate from any sauce that touched raw chicken.
The Magic of Homemade Peri-Peri Sauce
I grew up eating peri-peri at least once a month on Fridays. As a family, we’d make trips to Nando’s, famous for flame-grilled chicken marinated in the sauce.
Since then, I’ve tasted peri-peri chicken both in Portugal and across Southern Africa. Nando’s celebrates both culinary traditions, and my love for the sauce has grown even more. Bird’s eye chili peppers give peri-peri its unique flavor. “Piri-piri” and “peri-peri” are derived from the Swahili word pili pili, meaning “pepper.”
There are many variations of the sauce, but three essentials remain: peppers, garlic, and acid. Aromatic spices and fresh herbs elevate the flavor even further.
Peri-peri sauce is incredibly versatile. Use it as a marinade, dipping sauce, or finishing drizzle for grilled meats, seafood, and vegetables. Making it at home allows you to tailor it to your taste (mild, medium, or tongue-tingling hot) and it’s always fresher and more flavorful than store-bought versions.
I remember tasting authentic peri-peri sauce for the first time in a small coastal town about 30 minutes from Lisbon, Portugal. The heat was exhilarating but perfectly balanced by the bright tang of lemon and the richness of olive oil. It transformed simple grilled chicken into something unforgettable. When I returned home, I couldn’t wait to recreate it. After a bit of experimenting, I found my go-to version. Once you make it from scratch, it will become a staple in your kitchen too.
Tips for Crafting the Perfect Peri-Peri Sauce
Choose the Right Peppers
Traditional peri-peri sauce uses bird’s eye chilies, but you can substitute Thai chilies, serranos, or even habanero if you want extra heat. For a milder version, include a few sweet peppers to balance the spice. Bird’s eye chilies are fruity and peppery, half as hot as habanero but twice as hot as jalapeños.Blend for the Perfect Texture
Use a blender or food processor for a smooth consistency. If you prefer chunkier sauce, pulse until just combined.Balance the Flavors
Great peri-peri sauce balances heat, acidity, and richness. Add lemon juice or vinegar to cut through the spice, a touch of sweetness to mellow it, and oil for a silky finish. Taste as you go to find the right harmony.Let It Rest
After blending, let the sauce sit for at least an hour to allow flavors to meld. For best results, make it a day ahead.Store It Right
Keep peri-peri sauce in the fridge up to two weeks in an airtight container, or freeze in small portions for future use.Experiment with Variations
Add smoked paprika for smokiness, fresh herbs like oregano for fragrance, or roasted red peppers for a sweeter, milder sauce.Use It Everywhere
While it’s famous for chicken, peri-peri sauce elevates roasted potatoes, scrambled eggs, grilled vegetables, and more. Keep some on hand to make everyday meals exciting.
Spatchcock (Butterflied) Peri-Peri Chicken
This vibrant sauce, inspired by Portuguese and African cuisines, blends chili, garlic, citrus, and spices. Perfect as a marinade, dip, or drizzle, it enhances grilled meats, seafood, and veggies. Flattening the chicken through the butterfly method ensures quick cooking, a charred exterior, and juicy meat.
Ingredients
- 1 whole chicken
- 1/2 cup sweet bell peppers
- 4 garlic cloves
- 4 fresco chilli peppers*
- 1 habanero pepper*
- 1/2 cup cup olive or avocado oil
- 2 tablespoons fresh thyme
- 1/3 cup (cooking) wine
- 2 lemons, juiced
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- Optional: 4 tablespoons chicken spice blend
Instructions
- Prepare and marinate the chicken.For the best flavor, let the chicken soak up the piri piri marinade for at least 4–8 hours or overnight.
- Gather your ingredients and juice the lemons.
- Blend the marinade. In a blender or food processor, combine the peppers, hot chili peppers, garlic, fresh thyme, and all the spices and seasonings.
- Add the liquids. Blend in the oil, lemon juice, and wine to create a smooth marinade.
- Butterfly the chicken. Clean and prep the chicken. Pat it dry and remove any remaining feathers or excess fat.
- Remove the backbone. Hold the tail, and use your fingers to locate the backbone. Cut from tail to neck and set it aside for broth or discard it.
- Make small incisions. Flip the chicken over and, using a sharp knife, make two small cuts at the bottom where you see cartilage on each side—this helps the chicken cook evenly.
- Flatten the breastbone. Score the center of the breastbone to help the chicken lay flat, or remove the bone entirely if preferred.
- Tuck the wings in and transfer the chicken to a dish. Pour the marinade over both sides, cover, and refrigerate until ready to cook.
- Cook the chicken. Preheat the oven to 350°F (177°C).
- Sear on an indoor grill for about 5 minutes per side, then transfer to the oven and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Alternatively, you can skip the grilling step and bake the chicken directly in a tray. If so, increase the baking time by 10 minutes, flipping the chicken halfway through.
- Rest for 5 minutes before serving with homemade or store-bought piri piri sauce.
Notes
- For the peppers, use bird’s eye chili, Fresno for color, or habanero—but use less of the latter, as it’s much hotter. Adjust the quantity based on your heat tolerance. If using Fresno peppers, use four to achieve a reddish tint.
- You can save some of the sauce to cook on the stovetop and serve with your chicken once it's done.
- For extra flavor, season your chicken with all-purpose chicken spice before marinating.
- To prevent drying out the meat, avoid overcooking the chicken once it reaches a safe internal temperature.
Nutrition Facts
Calories
180Fat (grams)
11.6 gSat. Fat (grams)
3.4 gCarbs (grams)
2.3 gFiber (grams)
1.1 gProtein (grams)
16.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.