Mozambique chicken peri peri

Recipe from: 17 September 2013
recipes chicken spicy

Ingredients 8
Servings 8
Time 00:25

Ingredients

  • 8
    whole baby chickens
  • 150
    ml
    African Volcano peri peri marinade
  • 100
    ml
    olive oil
  • Salt and pepper to taste
  • 50
    ml
    freshly squeezed lemon juice
  • 50
    ml
    clarified butter
  • 150
    ml
    African Volcano peri peri sauce - to serve
  • 8
    Fresh Portuguese rolls
 

Method

00:20
 
Clean and trim the chicken as required, either spatchcock or butterflied.

Mix the peri peri marinade with the olive oil and pour liberally over the chicken.

Marinate for 6 - 36 hours, in a sealed container. Reserve and keep chilled in the fridge.

Preheat oven to 200ºC.

Drain and reserve the chicken portions. Place on a baking tray, skin side down.

Cook in a moderately hot oven for approximately 15 - 20 minutes. Brush the chicken with the marinade, ensuring that all pieces are liberally coated.

When cooked, serve with a freshly baked Portuguese roll or on savoury rice, with a little lemon butter and fresh lemon wedges.

Recipe reprinted with permission of Grant Hawthorne.


 
 

Read more on: chicken  |  checkers braai  |  recipes
 

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