Peri Peri Spatchcock Chicken - Aquaforno

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Peri Peri Spatchcock Chicken

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(serves 4)

Whole chicken             1

Olive oil                        30ml

Smoked paprika          3tbsp

Dried thyme                2 tbsp


Chopped red chilli      2

White wine vinegar    50ml

Caster sugar              2tbsp

Lemon juiced             2

Nutmeg                      1tsp

Dried corriander       1tsp

Onion chopped         1

Fresh parsley            50g

Mixed herbs             2tbsp

Garlic clove              1

Bay leaf                    1



1. Take chicken and cut the back bone out with a pair of scissors. (see video on our Facebook & Instagram page)

2. Place back side down and press firmly on the breast bone to flatten the chicken and make some minor slashes on the body to help cook evenly.

3. Place all ingredients together and crush with a pestle and mortar. It should be a loose paste. Rub the paste all over chicken leaving some to brush on throughout cooking.

4. Let marinade for an hour, but for best results over night.

5. Heat the Aquaforno up to 220c with the grills on second level attached.

6. Place chicken on the grills to get some nice char grill marks before placing it in a baking dish and cook for 1 hour. Baste the chicken every 20 minutes.

7. Let rest for 10 minutes and enjoy with our fabulous Spiced Wedges or fresh Corn on the Cob.

Aquaforno II

Available to order now


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