Spatchcocked Peri Peri Chicken | Cooked on the Kamado Joe Classic

Add 3-4 spring onions (white and green parts) to a blender.

Add 4 cloves of garlic to the blender.

Add 3 red bird's eye chilies to the blender (adjust to taste).

Add 1-2 teaspoons of oregano to the blender.

Add 1 tablespoon of paprika to the blender.

Add 1 teaspoon of salt to the blender.

Add 0.5-1 teaspoon of black pepper to the blender.

Add the zest of 1 lemon to the blender.

Add 2-3 tablespoons of white vinegar to the blender.

Juice 3 lemons and add the juice to the blender.

Add 2-3 tablespoons of your favorite hot sauce to the blender.

Add 100 ml of olive oil to the blender and blend until chunky.

Remove the backbone from the chicken using poultry shears or a sharp knife.

Flip the chicken over and press down to flatten it.

Make incisions in the chicken legs and breasts to help the marinade penetrate.

Pour some marinade over the chicken, reserving some for later.

Optionally, marinate the chicken overnight or cook immediately.

Preheat the grill to 200 degrees Celsius.

Place the chicken on the indirect side of the grill, bone side down.

Close the lid and cook for 30 minutes before applying more marinade.

Check for doneness; the chicken should reach 70 degrees Celsius and rest to 73 degrees Celsius.

Equipment Needed

Allergens