BBQ peri peri chicken

Smokey, spicy and deliciously charred!

Course BBQ, Dinner, Lunch

Cuisine African, Australian, BBQ, Portuguese

Keyword bbq chicken, bbq peri peri chicken, peri peri chicken

Prep Time 30

Cook Time 45

Marinade Time 1

Servings people

Calories 785kcal

Author AnotherFoodBlogger

Grill the onion, chilis and red peppers on a bbq or grill pan until charred (5-10 minutes).
Remove seeds from peppers and slice, slice onion and slice up chilis too (removing pith if you don't want it too spicy).
Place all peri peri sauce ingredients in a blender and blend into a paste. Adding more olive oil if necessary. Allow to cool and refrigerate until use.

Once sauce has cooled split it into 3 equal amounts. 1 to marinade the chicken, 1 to baste the chicken with and the other to finish the cooked chicken with.
Rub the marinade all over the chicken and leave to marinate 1 hour but overnight if possible.
On a charcoal bbq grill on indirect heat @ 160c for 45 minutes, basting twice. Then char it on direct heat for the final 10 - 15 minutes until the internal temp of the thigh/leg is 75c (see tips/tricks)
Once cooked add a final coating of per peri sauce and ENJOY!!

when working with chili peppers removing the inner white pith/membrane will soften the spice level of the chili
when cooking it's important to measure the thigh/leg over the breast for temperature and to make sure not to touch the bone with the thermometer.
In this recipe I like to cook chicken at a lower temp on indirect heat to keep the bird moist and then char it over coals afterwards. You can cook it at a higher heat over coals or in the oven which will cook the chicken a little quicker - approx 45 minutes cook time.
When asking the butcher to spatchcock the chicken also ask them to remove the breast bone. Makes for a quicker cooktime and easier to eat too!