Peri-Peri Chicken

Peri-peri chicken marinated with chilli, lemon, garlic and paprika, then grilled until charred and juicy.

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Peri-peri cooking spans southern Africa and Portuguese-African traditions; the marinade should be fiery, acidic and garlicky rather than simply hot.

Ingredients

• 1.6 kg whole chicken (spatchcocked)
• 6 red chillies (roughly chopped)
• 6 garlic cloves
• 80 ml lemon juice
• 40 ml red wine vinegar
• 80 ml olive oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1.5 tsp fine salt
• 0.5 tsp black pepper

Step-by-step method

1. Blend the chillies, garlic, lemon juice, vinegar, olive oil, paprika, oregano, salt and pepper into a rough sauce.
2. Reserve about one quarter of the clean sauce for serving. Rub the rest all over the chicken, including under loose skin where possible.
3. Refrigerate for at least 2 hours, preferably overnight, then bring the chicken out 30 minutes before cooking.
4. Heat a grill for indirect medium heat. Place the chicken skin-side up away from the strongest heat, close the lid and cook for about 25 minutes.
5. Move over more direct heat and grill skin-side down for 5–8 minutes until well charred, watching carefully for flare-ups.
6. Turn and finish cooking until the thickest breast and thigh portions reach at least 74°C. Rest for 10 minutes.
7. Carve and serve with the reserved clean peri-peri sauce.