When it comes to braai classics, a spatchcock chicken marinated in a vibrant peri-peri sauce is impossible to beat. Spatchcocking, or butterflying, involves removing the backbone so the chicken lays completely flat. This technique guarantees that the legs and breast meat cook at the exact same rate, keeping the meat insanely juicy while allowing the skin to char and crisp evenly over open coals.
The real key to legendary peri-peri chicken is a two step cooking method: roasting over indirect heat to lock in moisture, followed by a quick flash over direct flames to caramelize the marinade into a smoky, finger-licking crust.
Ingredients
For the Spatchcock Chicken
- 1 SaltBru Premium Chicken Spatchcock (approx. 1.5kg)
- 2 tbsp coarse sea salt
- 2 tbsp olive oil
For the Flame-Grilled Peri-Peri Marinade
- 6 to 8 fresh red bird’s eye chilies (adjust for heat preference)
- 4 cloves garlic, peeled
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp sugar
- 1 tsp coarse salt
Method
Step 1: Prepare the Peri-Peri Marinade
Combine the red chilies, garlic cloves, lemon juice, red wine vinegar, olive oil, smoked paprika, dried oregano, sugar, and salt in a blender or food processor. Blend on high until completely smooth and emulsified. Set aside half of the marinade in a separate bowl to use as a fresh basting sauce later.
Step 2: Spatchcock the Bird
Place your SaltBru Whole Chicken breast side down on a sturdy cutting board. Using sharp poultry shears, cut along both sides of the backbone from tail to neck to remove it completely. Flip the chicken breast side up, lay your hands flat over the center of the breastbone, and press down firmly until you hear a crack. The chicken should now rest flat.
Step 3: Marinate and Season
Pat the chicken thoroughly dry with paper towels. Season both sides with coarse salt. Rub half of the prepared peri-peri marinade all over the bird, working it under the skin and into every crevice. Cover and let marinate in the fridge for at least 4 hours, or overnight for deep flavor infusion.
Step 4: Indirect Braai Cooking
Set up your kettle braai for two-zone cooking, banking medium-hot coals on one side with an indirect zone on the other. Aim for a dome temperature of 180°C. Place the spatchcock chicken skin side up on the indirect side of the grid. Cover with the lid and cook for 35 to 40 minutes, basting with the reserved marinade every 10 minutes.
Step 5: Direct Flame Finish
Once the internal temperature reaches 70°C in the thickest part of the thigh, move the chicken skin side down directly over the hot coals. Flame grill for 3 to 5 minutes, watching closely to prevent burning, until the skin is blistered, charred, and crispy. Remove from heat, rest for 10 minutes, carve into pieces, and serve with extra peri-peri sauce!