How to Butterfly (Spatchcock) a Chicken - Piri Piri Style

How to Butterfly a Whole Chicken

Butterflied chicken is a game-changer bold flavors and a showstopper presentation despite the simplicity of it. By flattening the chicken, you not only reduce the cooking time but also ensure a perfect char on the outside and juicy meat throughout. Pair that with the smoky, spicy, and tangy piri piri sauce—a staple in Portuguese and Southern African cuisine—and you’ve got a dish that’s perfect for grilling or roasting.

During the marination, flavors set in well and the meat cooks better. That said, given they way it is cut, the chicken does cook faster, so you want to keep that in mind to avoid drying your it out, and not overcook by leaving it in the oven too long.

The main way to prepare the chicken this way to stop split the chicken in halfway by separating the breasts and removing the back bone. as illustrated in the video. You literally cut it out, feeling at the joints to guide you are cut around tough bones that hold the rest of the chicken together.

Whether you’re hosting a summer barbecue or just craving something vibrant for dinner, this recipe delivers big on flavor with minimal fuss. Plus, it’s easily customizable, so you can tweak the heat level or adjust the seasonings to suit your taste.

Tips for the Perfect Butterflied Chicken

1. Butterfly Like a Pro
   To butterfly the chicken, use sharp kitchen shears to remove the backbone, then press down firmly on the breastbone to flatten the bird. This technique ensures the chicken cooks evenly and gets maximum exposure to the marinade and heat.

2. Marinate for Maximum Flavor
   Let the chicken marinate for at least 2 hours, but overnight is best. The longer it marinates, the deeper the piri piri flavors will infuse into the meat.

3. Adjust the Heat
   Piri piri 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.

4. Choose the Right Cooking Method
   For a smoky, authentic flavor, grill the chicken over medium heat, turning frequently. If using the oven, roast at a high temperature to achieve a crispy skin, then finish under the broiler for that charred effect.

5. Serve It Right
   Piri piri chicken is best served with cooling sides like a simple cucumber salad or a dollop of yogurt sauce. For an authentic touch, pair it with Portuguese-style rice or grilled vegetables.

6. Don’t Waste the Marinade
   Reserve some of the piri piri sauce before marinating to use as a basting sauce or drizzle over the chicken once it’s cooked. Just make sure to keep it separate from any sauce that touched raw chicken.

The Magic of Homemade Piri Piri Sauce

I grew up up in piri piri. Well, sort of, I would say at least once a month on Fridays. As a family, we’d make trips to Nandos, which specializes in flame-grilled chicken marinated in piri piri sauce

Now that I have eaten piri piri chicken both in Portugal and in Southern Africa, and how Nandos celebrates the two food cultures, I have a new-found love for the sauce and it is a kitchen staple. The bird’s eye chill peppers give piri piri its unique flavor. Piri piri and peri peri, are derived from ‘pili pili’, which means ‘pepper’ in Swahili. There are many vairiations of the sauce, but the three essential agreements are a must: peppers, garlic, and some acid.Aromatic spices and fresh herbs elevate it.

Piri piri sauce is incredibly versatile, working as a marinade, a dipping sauce, or even a finishing drizzle to add flair to grilled meats, seafood, and veggies. Making your own piri piri sauce at home allows you to tailor it to your taste—mild, medium, or tongue-tingling hot. Plus, it’s fresher and more flavorful than store-bought versions, with no added preservatives.

I remember the first time I tasted authentic piri piri sauce on European soil during a trip to a small coastal town in 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 a simple grilled chicken into something unforgettable. When I returned home, I couldn’t wait to recreate it, and after a bit of experimenting, I found my own go-to version. Trust me, once you make this sauce from scratch, it’ll become a staple in your kitchen too!

Tips for Crafting the Perfect Piri Piri Sauce

1. Choose the Right Peppers
   Traditional piri piri sauce is made with bird’s eye chilies, but you can substitute other small hot peppers like Thai chilies or even cayenne if they’re more accessible. For a milder version, include a few sweet peppers to balance the heat. You can also use serrano or habenero peppers if you can handle the extra heat. Bird’s eye chili or has a fruity, peppery taste, and is noted to be half as hot as habenero but two times hotter than jalapeños.

2. Blend for the Perfect Texture
   Use a blender or food processor to achieve a smooth consistency. If you prefer a chunkier sauce, pulse the ingredients until they’re just combined.

3. Balance the Flavors
   Great piri piri sauce is all about balance. Add acidity (lemon or vinegar) to cut through the heat, sweetness (like honey or sugar) to mellow it out, and oil to create a silky finish. Taste as you go to find the right harmony for your palate.

4. Let It Rest
   After blending, let the sauce sit for at least an hour before using. This resting time allows the flavors to meld and deepen. For the best results, make it a day ahead.

5. Store It Right
   Piri piri sauce keeps well in the fridge for up to two weeks if stored in an airtight container. For longer storage, freeze it in small portions for easy use in future recipes.

6. Experiment with Variations
   Don’t be afraid to get creative! Add smoked paprika for a smoky flavor, fresh herbs like oregano for a fragrant twist, or roasted red peppers for a sweeter, milder version.

7. Use It Everywhere
   While it’s famous for marinating chicken, this sauce is a fantastic condiment for everything from roasted potatoes to scrambled eggs. Keep some on hand to elevate your everyday meals.

Yield: 8

Author: Dontmissmyplate

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Butterflied Piri-Piri 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.

Cook time: 55 MinInactive time: 8 HourTotal time: 8 H & 55 M

Cook modePrevent screen from turning off

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

Spice blend:

• 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

1. 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.
2. Gather your ingredients and juice the lemons.
3. Blend the marinade. In a blender or food processor, combine the peppers, hot chili peppers, garlic, fresh thyme, and all the spices and seasonings.
4. Add the liquids. Blend in the oil, lemon juice, and wine to create a smooth marinade.
5. Butterfly the chicken. Clean and prep the chicken. Pat it dry and remove any remaining feathers or excess fat.
6. 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.
7. 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.
8. Flatten the breastbone. Score the center of the breastbone to help the chicken lay flat, or remove the bone entirely if preferred.
9. Tuck the wings in and transfer the chicken to a dish. Pour the marinade over both sides, cover, and refrigerate until ready to cook.
10. Cook the chicken. Preheat the oven to 350°F (177°C).
11. 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).
12. 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.
13. 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

180

Fat (grams)

11.6 g

Sat. Fat (grams)

3.4 g

Carbs (grams)

2.3 g

Fiber (grams)

1.1 g

Protein (grams)

16.4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2024/11/30/butterflied-piri-piri-chicken

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