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Piri Piri Butterflied Roast Chicken

Piri piri sauce, originally from Portugal, adds a zesty, spicy accent to roast chicken. Butterflying the chicken first allows the marinade to work more of its magic.

Serves 8
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
436 calories per serving


> 1/2 tsp red pepper flakes
> 1 lemon, zested and juiced
> 2 teaspoons paprika
> 4 cloves garlic, minced
> 1 tbsp dried oregano
> 1/2 cup olive oil
> 1/4 cup red wine vinegar
> 2 tsp salt
> 1 (3 1/2 lb) chicken


Cut and remove the stem of the chilies, remove seeds and slice finely. Put zest, juice, paprika, chilies, garlic, oregano, oil, vinegar and salt into a food processor. Pulse briefly to get a smooth sauce.
Place the chicken, breast side down on a board and cut the backbone out with poultry shears. Fold the chicken open and place breast side up.
Push the chicken flat and secure with two metal skewers, one inserted lengthwise and one inserted crosswise (this will hold the shape of the chicken). Brush the inside and outside with half of the sauce. Chill for 2 hours.
Preheat oven to 400°F. Heat a grill pan over high heat and brown the chicken on all sides for 5-10 min. Place a roasting tray with water on the bottom of the oven. Put the chicken on a rack on the tray. Roast for about 45 min. Brush after 20 min. with the rest of the piri piri sauce until internal temperature reaches 165°F.

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