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Peri-Peri Baby Chickens

Servings:           4
Total Time:        9 hrs 30 mins
Cooking Time:  1 hr
Resting Time:    8 hrs (to marinade)
                           15 mins (to relax)

Pre-heat Oven to 170°C

Download this Recipe (.pdf)

Ingredients

4 baby chickens

500ml Portuguese Peri-Peri Sauce, or
  bottled peri-peri sauce
6 Tbsp light olive oil

Method

Rub 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!

How to Make...

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.
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