A Braai Day recipe that brings the heat in the most delish way…
Butterflied chicken with homemade Peri Peri sauce
A little more effort than a shop-bought version … but so worth it! This juicy, smoky chicken is big on flavour, thanks to the zesty homemade peri peri sauce which can be made a day or two in advance.
You’ll need for the peri peri sauce:
- 1 red pepper, deseeded and cut into large chunks
- 1 red onion, peeled and quartered
- 4 Tbsp olive oil; ½ tsp paprika
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp ground coriander
- 2 garlic cloves, peeled
- 2 bird’s eye chillies, deseeded
- 2 red chillies, deseeded
- ¼ tsp white pepper
- ¼ tsp chilli flakes
- ¼ tsp rosemary
- 1 Tbsp red wine vinegar
- zest of 1 lemon
- 1.5 tsp lemon juice
You’ll need for the chicken:
- 1 butterflied chicken
- 4 medium red onions peeled and quartered
- salt and black pepper, to taste
You’ll need for the peri peri crema:
- 2 Tbsp peri peri sauce
- 2 Tbsp natural yoghurt
To make peri peri sauce:
Preheat the oven to 180°C. Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 Tbsp of olive oil in a bowl.
Place it onto a baking tray in the oven and cook for 20 minutes. Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.
For the peri peri braai chicken and peri peri crema: Preheat the kettle braai for indirect cooking to medium heat. Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.
Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes. Place the red onions around the chicken, season with salt.
Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear. While the chicken is cooking, mix the peri peri crema ingredients together.
Serve the chicken with the crema, a crisp green salad, and a chilled glass of Sauvignon Blanc or rosé.
TOP TIP: As tempting as it is to dive in, give your meat 5–10 minutes to rest after coming off the braai. It lets the juices settle back in, so every slice is tender, juicy, and full of flavour.
Recipe and images by KRAZY KIWI KOOKBOX.
