As a reminder, you'll need:
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- 1 x chicken, approximately 1.3-1.5kg
To serve Your favourite Nando’s PERi-PERi sauce
First spatchcock the chicken. Remove the backbone by turning the chicken breast side down. Take a pair of sharp scissors or a knife and cut either side of the backbone. Then remove the backbone, turn the chicken over and press with both hands until you hear a crack. Done!
Place the chicken in a baking tray and add the marinade, rubbing in all over the chicken.
Marinate in the fridge for at least 1hr, preferably overnight.
Heat the oven to 200C (gas mark 6). Avoid using the fan if you have a fan oven as this will dry the chicken out.
Roast the chicken for about 45mins or until juices run clear. A spatchcocked chicken cooks much faster than a normal roast chicken. Rest for 10mins.
Using a large knife, cut the chicken in half along the breastbone in the centre of the bird.
Heat up a grill pan on the stove.
Brush the skin side of half the chicken with your chosen Nando’s sauce and grill breast side down until it starts to char (but not burn), then turn over and repeat for the other side. This will also work great on a BBQ where you don’t need to split the chicken into halves.
Rest for 10mins in a warm place before eating.
