Peri Peri chicken is now synonymous with Portuguese cuisine, however it actually originated in South Africa where the fiery chilli grew wild. This spicy marinade has all the flavours of the traditional dish and is quick and easy to make. Adjust the chilli to your liking.
Servings
4
Prep time
Cook time
Recipe
DF, GF
Ingredients
- 1 chicken butterflied
Marinade - 2 tsp ground smoked paprika
- 1 tsp ground sweet paprika
- 2 tsp oregano
- 1 tsp ground coriander
- ½ tsp mixed spices
- 1 tsp chilli flakes
- Sea salt & black pepper, to taste
- 2 tsp rapadura sugar (or coconut sugar)
- 4 cloves garlic, minced
- Juice 2 limes
- 2 tbsp olive oil
To Serve - 2 limes, halved
- ½ bunch coriander leaves
Method
- Place the chicken in a tray or a rectangular container with a lid.
- Combine all the marinade ingredients together in a small bowl. Pour the marinade over the chicken, cover and set aside in the fridge for a couple of hours or even overnight.
- When ready to cook, remove from the fridge for 30 mins.
- Heat a barbecue to a moderate heat. Place the chicken on the grill, cut-side down. Turn the heat to low, close the lid and cook for 10 mins. Then turn and cook skin-side down for 5 mins with the lid closed.
- While cooking the chicken, also char the lime, cut-side down.
- Turn the heat off and let it rest in the hot barbecue for 5 mins. Check it is cooked with a meat thermometer (placed in the breast) or pierce with a skewer and make sure there are no pink juices.
- Cut the chicken into pieces and serve with the charred lime and fresh coriander leaves.
- Tip: Butterflying the chicken really helps the meat to cook though more easily. You can ask your butcher to butterfly the chicken (and remove the rib cage) or there are plenty of online tutorials for doing this at home.
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