Peri Peri Spatchcock Chicken With Mojo Sauce & Lemon Potatoes

Prep time
40min
Cook time
1h
Serves
4

A guaranteed fan-favourite in your recipe repertoire!

Ingredients:

  • 1 x County Fair Whole Chicken
Peri Peri Sauce:
  • ½ cup (125ml) red bell pepper, diced
  • 3 cloves garlic, roughly chopped
  • 1 red chilli, deseeded and roughly chopped (you may add more or less depending on your spice preference)
  • 1 Tbsp (15ml) smoked paprika
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) thyme leaves
  • ½ tsp (2.5ml) cayenne pepper 
  • 1 tsp (5ml) white sugar 
  • 1 tsp (5ml) salt 
  • ½ tsp (2.5ml) ground black pepper
  • ¼ cup (60ml) olive oil
  • 2 Tbsp (30ml) sherry vinegar
  • Juice of 1 lemon
Potatoes:
  • 1kg new potatoes, scrubed and halved
  • ¼ cup (60ml) olive oil
  • ½ cup (125ml) chicken stock 
  • Juice and zest of 1 lemon
  • 1 Tbsp (15ml) thyme leaves
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) salt
Mojo sauce:
  • 1 jalapeno, deseeded and chopped
  • 2 cloves garlic, roughly chopped
  • 30g fresh coriander, washed and roughly chopped
  • 30g fresh parsley, washed and roughly chopped
  • 1 Tbsp (15ml) sherry vinegar 
  • Juice and zest of 1 lemon
  • ¼ cup (60ml) olive oil
  • 1 tsp (5ml) salt 
  • 1 tsp (5ml) sugar

Method:

  1. To spatchcock the chicken, use a pair of scissors and cut down either side of the spine of the chicken. Flip the chicken over so the skin side is facing upwards. Firmly press down on the breasts to flatten the chicken. Place the chicken in a dish and set aside. 
  2. To make the peri peri sauce: place all the ingredients in a blender. Blend until smooth. Adjust seasoning to personal preference.
  3. Pour the marinade over the chicken and massage it in well. Cover and refrigerate, allowing to marinate, for at least 6 hours. Overnight is preferable. 
  4. Prepare the potatoes. Preheat the oven to 200°C. Place the potato halves into a large roasting tray. 
  5. Whisk together the stock, olive oil, lemon juice, lemon zest, thyme, garlic powder and salt. 
  6. Pour the liquid over the potatoes into the roasting dish. Toss to coat and place in the oven. 
  7. Roast the potatoes for 25 minutes, remove and toss. Roast for 25-30 minutes more until the potatoes are tender. 
  8. Prepare the Mojo sauce: Place all the ingredients into a blender. Blend until smooth. Adjust seasoning to taste if need be. 
  9. Light the braai fire to medium-low heat. 
  10. Grease a sandwich braai grid with oil, and place the spatchcock chicken in between. Close it up and start to cook your chicken over the fire, with low to medium heat, flipping regularly. Allow to go for 30-40 minutes, until the chicken is cooked through. 
  11. Once cooked, rest for 20 minutes and then carve. 
  12. Serve with the mojo sauce on the side and lemon potatoes.