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Peri Peri Chicken

Peri Peri Chicken


  • 2 spatchcocks (or 1  chicken)
  • 4 cloves garlic, crushed
  • 4cm piece ginger, grated
  • 4 tbsp olive oil
  • 2 lemons, juiced
  • 1 chilli chopped or chilli flakes
  • 3 tbsp chopped parsley
  • Pepper
  • Salt
  • 1 tsp cumin seeds, lightly crushed
  • 1 tbsp paprika
  • 2 tbsp thyme
  • 1 tsp oregano
  • 20ml red wine vinegar
  • 4 bay leaves
  • Lime/lemons to serve

Cut the spatchcocks in half along the back bone and wash well. Combine the remaining ingredients together in a bowl and season to taste. Marinate the spatchcocks for a few hours then either place on the bbq or in the oven and cook for about 15-20minutes until nicely browned and cooked through. Serve with lemon/lime wedges.          

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