by Zars Kitchen Admin

This one is inspired from my travels to Portugal… a spicy, garlicky flavour bomb!!  

Soooo easy to make…. just get the butcher to spatchcock the chicken for you, blitz the paste in the food processor, marinate and cook in the oven.  I served my peri peri chicken with a coconut rice and char grilled veggies… finger licking good!!

Per Peri Spatchcock Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Large free range chicken, spatchcocked
  • 1 whole pod of garlic sliced in half (with skin) brushed with oil and seasoned with sea salt
  • 2 lemons cut in half and brushed with oil
  • .
  • 3-5 Fresh red chillis
  • 3 tbsp Red wine vinegar
  • 8 Garlic cloves
  • 0.5 Red onion
  • 3 tsp Smoked paprika
  • 2 tsp Dried oregano
  • 2 tsp Dried thyme
  • 1.5 tsp Sea salt
  • 1 tbsp Brown sugar
  • 2 Lemons, juiced


  1. Pre-heat the oven to 200°C
  2. Score the spatchcocked chicken all over about 1cm deep and place in oven tray
  3. Add all the chilli paste ingredients to a blender and blitz to a paste
  4. Pour the paste over the chicken and massage all over making sure to get into the slits, marinate for a couple of hours if you have time
  5. Roast the chicken in the oven with the whole garlic and the lemon for 60-75 minutes or until the internal temperature is 165°F and the juices run clear
  6. Remove the chicken and rest covered with foil for 10 minutes
  7. Carve and serve with your favourite sides
  8. Enjoy!
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