Spicy piri-piri glazed spatchcock

The Three Blue Ducks' piri-piri-glazed spatchcock with herbed polenta.
The Three Blue Ducks' piri-piri-glazed spatchcock with herbed polenta. Photo: Edwina Pickles

If you're not sure how to butterfly the spatchcock, ask your butcher to do it. You can substitute a butterflied chicken for the spatchcock, just cook it longer in the oven.


5 medium-long red chillies

4 garlic cloves 

knob ginger, peeled

100ml lemon juice

100ml olive oil

2 tsp salt

2 spatchcocks, butterflied (or use chicken)

salt flakes and freshly ground pepper

½ bunch thyme

50ml vegetable oil

1 tbsp brown sugar


1. Preheat oven to 200C. 

2. To make piri piri, add the chillies, garlic, ginger, lemon juice, olive oil and salt to a blender. Blitz until smooth and velvety and set aside.

3. Season the spatchcocks generously with salt and pepper. Sprinkle with thyme leaves.

4. Put a large, heavy-set frying pan (cast-iron / oven-proof) on a high heat. Add the oil and bring to smoking point.

5. Add spatchcocks to the pan, skin-side down, and fry for 8-10 minutes until the skin is crispy and golden brown. If using chicken, you will need to cook a little longer.

6. Turn the spatchcocks over and use a pastry brush to glaze them generously with the piri piri sauce.

7. Put the whole frying pan into the oven and cook for a further six minutes.

8. Remove from the oven.

Suggestion: Serve with herbed polenta.