Grilled Spachcock chicken with cooling beetroot slaw

Cooking time

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

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Find out about Hot PERi-PERi sauce

  • ½ Cup (125ml) Nando’s Hot PERi-PERi sauce
  • ½ Cup (125ml) Nando’s Garlic PERi-PERi sauce
  • 3 Tbsp Honey
  • 1.5kg-2kg Chicken, whole

Beetroot slaw 

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


  1. Preheat oven to 180°C. Combine PERi-PERi sauces and honey together.
  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.