Spicy peri peri chicken made with a whole spatchcocked chicken and a bold, homemade peri peri sauce. This Nando’s-inspired recipe delivers authentic flavor using red chilies, garlic, lemon, and smoked paprika. Perfect for roasting or grilling. Great for meal prep, family dinners, and barbecue season.

Juicy spatchcocked chicken roasted with a bold, fiery homemade peri peri sauce packed with layers of smoky, tangy, and peppery flavor. This recipe delivers restaurant-style results with simple ingredients and a bit of oven time.

Ingredients

For the Peri Peri Sauce:

2 red bell peppers, roughly sliced
2 red onions, cut into large chunks
120 ml (½ cup) neutral oil (sunflower, vegetable, or similar), divided
1 tsp paprika
1 tsp smoked paprika
2 tsp cayenne pepper
1½ tsp salt, divided
4 garlic cloves, peeled
2 red serrano chilies, deseeded and halved
10 dried African bird’s eye chilies
¼ tsp white pepper
Zest and juice of 1 lemon
¼ tsp dried rosemary
4 tbsp red wine vinegar

For the Chicken:

1 medium whole chicken (1.4–1.6 kg / 3–3.5 lbs), spatchcocked
½ tsp black pepper

Instructions

Preheat the oven to 180°C (350°F) fan.
Roast vegetables:
Place the red peppers and red onions on a baking tray. Drizzle with 2 tablespoons of oil. Sprinkle over the paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss to coat and roast for 20 minutes.
Add garlic and serrano chilies:
After 20 minutes, add the garlic cloves and serrano chilies to the tray. Toss again and return to the oven for 10 more minutes.
Blend the sauce:
Transfer the roasted vegetables and any tray juices to a blender. Add the dried African bird’s eye chilies, white pepper, lemon zest and juice, and rosemary. Blend until smooth.
Finish the sauce:
Add the remaining oil and red wine vinegar to the blender and blend again until fully incorporated. Set aside.
Spatchcock the chicken:
Place the chicken breast-side down on a chopping board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard or save it for stock. Flip the chicken over and press down firmly on the breastbone to flatten it.
Roast the chicken:
Place the spatchcocked chicken breast-side up on a baking tray. Pour one-third of the peri peri sauce over it, then sprinkle with the remaining ½ tsp salt and black pepper. Roast in the oven for 45 minutes.
Baste and finish:
Spoon an additional 2 tablespoons of sauce over the chicken, then return to the oven for 10–15 minutes, or until fully cooked and golden.
Rest and serve:
Let the chicken rest for 10 minutes before carving. Serve with the remaining peri peri sauce on the side.

Tips

Spatchcocking helps the chicken cook faster and more evenly—don’t skip this step for best results.
Save the backbone for homemade chicken stock.
Letting the chicken rest ensures juicier, more flavorful meat.
Adjust chili quantities for more or less heat depending on preference.

Variations and Substitutions

No serrano chilies? Use fresh red chili or jalapeños instead.
Dried African bird’s eye chilies can be swapped for any dried hot chili, though the flavor may vary slightly.
Grill instead of roast: Barbecue the chicken over medium heat, basting regularly with sauce.
Try with boneless chicken thighs or drumsticks for a quicker alternative.

FAQs

Can I make the sauce in advance?
Yes, the peri peri sauce can be stored in the fridge for up to 1 week or frozen for up to 3 months.

Is this recipe very spicy?
It’s moderately hot. You can reduce the amount of cayenne and bird’s eye chilies for a milder version.

Can I use store-bought peri peri sauce?
Yes, but the homemade version has a richer, fresher flavor and lets you control the heat.

Serving Suggestions

Serve with fries, rice, or grilled vegetables.
Pair with a simple green salad or coleslaw for balance.
Add grilled corn on the cob or flatbread on the side for a complete meal.

Why You’ll Love This Recipe

Bold, restaurant-style flavor made at home.
Customizable heat level.
Perfect for weeknight dinners or entertaining guests.
Leftover sauce works as a marinade, dip, or sandwich spread.