Grilled Spachcock chicken with cooling beetroot slaw

Serves
4
Preparation
10min
Cooking time
2hr

Great cooked indoors or outside on the barbecue, this dish requires minimum effort, but delivers maximum results! 

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Ingredients

Find out about Hot PERi-PERi sauce

  • ½ Cup Nando’s Hot PERi-PERi sauce
  • ½ Cup Nando’s Garlic PERi-PERi sauce
  • 3T Honey
  • 1.5kg-2kg Chicken, whole
 

Beetroot slaw 

  • 2 Beetroot
  • ½ Lemon, juiced
  • 3 Roughly chopped mini cucumbers
  • 3T Plain yoghurt
  • Salt to taste
 

Directions

  1. Preheat oven to 180°C. Combine the Hot and Garlic PERi-PERi sauces.
  2. Place the chicken on its back. Using a knife, cut between the breastbone to butterfly the chicken.
  3. Coat the chicken with the sauce and place breast side down on a baking tray to roast in the oven.
  4. Halfway through roasting, turn the chicken over.
  5. For the slaw, grate the beetroot and add it to the lemon juice, cucumber, yoghurt and salt.
  6. Serve the slaw with the spachcock chicken torn into quarters.  
 

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Extra Hot PERi-PERi sauce