Cooking a butterflied chicken slathered in spicy, aromatic peri peri sauce always results in the ultimate finger-licking meal. If you like spicy food, this recipe is for you!
Ingredients
Chicken. I used a butterflied whole chicken but this recipes works with bone-in chicken pieces too. Peri-peri sauce. I make my own peri-peri sauce with onion, garlic, bird’s eye chillies, vinegar, herbs and olive oil. Sugar/honey. The sugar balances the spiciness of the peri-peri and allows the chicken to caramelize. Salt and black pepper.
How to make peri peri chicken
Butterfly a whole chicken by cutting along both sides of the back bone, turn the chicken over and press down to flatten. Season the chicken generously with salt. Mix the peri-peri sauce and sugar/honey together then pour over the peri peri sauce. Using a spoon, smear the peri peri over the chicken and under the skin on the breast, making sure the chicken is well covered. Place the chicken in an oven-proof dish. Place in the oven and allow to bake for 45 minutes – 1 hour, basting with the sauce every 15-20 minutes. The chicken is done when the juices run clear when cut. Remove from the oven and allow the chicken to rest for at least 10 minutes. Carve and serve.
Can I make this in advance?
The chicken can marinated and kept covered in the fridge for up to 2 days in advance. Leftover roast chicken can be kept in an airtight container in the fridge for up to two days.
Can this chicken be cooked on a grill?
Absolutely! This chicken is perfect when cooked on a grill/braai/barbecue. Cook the chicken over medium-low coals with the lid closed for 30-45 minutes until cooked through and caramelized.
What to serve with peri peri chicken
This juicy, spicy chicken is absolutely perfect served with potatoes and a big salad but other classic side dishes like corn on the cob, potato salad or corn bread will all be delicious.
