9 ratings

Spatchcock Grilled Chicken With Beetroot Slaw

Try this technique to ensure even cooking

Recipe Courtesy of Nando’s PERi-PERi Sauce

Spatchcocking a chicken involves removing the bird’s backbone so it can lay flat on the pan for even cooking. The technique sounds tricky, but we have a helpful tutorial here.


For the Chicken

  • 1/2 Cup hot sauce, such as Nando's Hot PERi-PERi sauce
  • 1/2 Cup garlic hot sauce, such as Nando's Garlic PERi-PERi sauce
  • 3 Tablespoons honey
  • 4 Pounds whole chicken

For the Slaw

  • 2 Beets, grated
  • 1/2 Lemon, juiced
  • 3 Cucumbers, roughly chopped
  • 3 Tablespoons plain yogurt


For the Chicken

Preheat oven to 180°C. Combine both hot sauce and garlic hot sauce. 

Place the chicken on its back. Using a knife, cut between the breastbone to butterfly the chicken.

Coat the chicken with the sauce and place breast side down on a baking tray to roast in the oven.

Halfway through roasting, turn the chicken over.

For the Slaw

For the slaw, grate the beetroot and add it to the lemon juice, cucumber, yogurt and salt. Serve the slaw with the spachcock chicken torn into quarters