Ingredients4 baby chickens
500ml Portuguese Peri-Peri Sauce, or bottled peri-peri sauce 6 Tbsp light olive oil |
MethodRub the chickens liberally with 400ml peri-peri sauce, coating the outside, inside and under the skin. Marinade for at least 8 hrs and preferably overnight.
Add the olive oil to a roasting pan & place the chickens upside down in the pan with the marinade. Bake uncovered for 1 hr while turning the chickens right side up after 30 mins. Remove from the oven, cover the pan with tin foil & rest for at least 15 mins before serving. Serve the remaining 100ml peri-peri sauce in a separate bowl for those that like it hot! |
Variations
Instead of the baby chickens, use chicken pieces or butterfly the baby (or full-size) chickens to make flatties.
These are perfect for a braai (barbeque) for a large crowd as they can be prepared well before using the method above and then simply re-heated and browned on the grill in a matter of minutes!
These are perfect for a braai (barbeque) for a large crowd as they can be prepared well before using the method above and then simply re-heated and browned on the grill in a matter of minutes!
How to Make...
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PORTUGUESE PERI-PERI SAUCE
4 Tbsp finely chopped chillies, preferably Piri Piri (African bird's eye) or Habanero 2 tsp dried chillies 4 Tbsp finely chopped garlic 180ml light olive oil 4 tsp minced ginger 60ml lemon or lime juice 2 tsp salt 2 tsp black pepper 3 Tbsp smoked paprika 120ml white wine vinegar 60ml Worcester sauce Blend all ingredients together well, bottle & refrigerate for at least 24 hrs before using. Can be kept in the fridge for 3 months. Shake occasionally & always before using. |
