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Posted in: Poultry

Spatchcock Piri Piri Chicken

With Sweet Potato Wedges

Posted on by Genevieve Taylor
Spatchcock Piri Piri Chicken
Serves 8

Spatchcock Piri Piri Chicken

Serves: 8   


For the chicken

  • 2 kg whole chicken
  • 1 tbsp olive oil
  • salt & freshly ground black pepper

For the Piri Piri Sauce

  • 60 g mixed red chillies, roughly chopped
  • 6 cloves garlic
  • 3 bay leaves
  • a small bunch flat leaf parsley, roughly chopped
  • 100 ml olive oil
  • 1 lemon, juiced
  • 1/2 tsp smoked paprika
  • salt & freshly ground black pepper

For Roast Sweet Potatoes

  • 750 g sweet potatoes 
  • 2 tbsp olive oil 
  • 1 tsp dried oregano
  • salt & freshly ground black pepper


Step 1
Firstly you need to spatchcock the chicken - this simply means flattening it out and is a great way to barbecue a whole chicken as it cooks quickly and evenly. Place the chicken, breast-side down on a chopping board and using poultry shears (or heavy duty scissors) cut down each side of the backbone. Remove and discard. Turn over and press firmly down to open it out flat. Use a sharp knife to make a few deep slashes through the meat, on both the breast and legs.
Step 2
Whilst the chicken is grilling, make the piri piri sauce. Simply put all the ingredients into a food processor, blitz to a smooth sauce and put aside.
Step 3
Wash the sweet potatoes an chop into wedges about 2cm thick. Tip into a bowl, add the olive oil, oregano and season with salt and pepper and mix well.
Step 4
Fire up the barbecue to a medium low heat.
Step 5
Lightly oil the chicken and season well with salt and pepper. Lay onto the grill bars, skin side up and close the lid. Cook for 45 minutes, checking once or twice and rotating to cook evenly, but leave skin side up.
Step 6
Turn the chicken skin side down, and cook for a further 20 minutes to crisp up, once again move it around a few times.
Step 7
Once the chicken has been turned, set a plancha or heavy bottomed pan onto the other side of the barbecue and leave to get hot for 10 minutes.
Step 8
Tip the onto the plancha in a single layer. Allow to cook until crisp on the outside and tender inside, about 25 minutes or so, stirring a few times.
Step 9
Once the chicken has been cooking skin side down for 20 minutes, brush all over with the piri piri sauce, and continue to cook for a final 15-20 minutes, basting and turning over frequently until the skin is crisp and bronzed.
Step 10
To serve, place the chicken on a board and use a large sharp knife to chop into pieces through the bone. Serve with the sweet potato wedges and the rest of the sauce in a side bowl.

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