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Peri Peri Chicken

For Peri Peri Chicken


whole free range chicken 1 pc

Peri Peri Sauce

red chillis 2 pc
garlic 8 cloves
shallots 2 pc
roasted peppers 1 jar
paprika 1 tbsp
dried oregano 1 tbsp
sherry vinegar 1 tbsp
lemon juice 1 pc
olive oil 6 tbsp
salt & pepper

For Coleslaw


white cabbage finely sliced 0.25 pc
red onion finely sliced 1 pc
carrots grated 2 pc
flat parsley chopped 1 handful 

Sauce & Seasoning

mayonnaise 5-6 tbsp
wholegrain mustard 2 tsp
lemon juice 0.5 pc
salt & pepper


  • Finely slice cabbage and onion, grate carrot, chop parsley

  • Mix the vegetables with mayo, mustard and lemon juice then season to taste

  • Butterfly chicken

  • Blend peri peri sauce and marinade for at least 0.5 hours

  • Roast chicken at 180c for 15 mins or until colored then cover with foil for 30 mins until cooked and rest 




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Peri Peri: a blend of African bird’s eye chili
  • Roast chicken time: ~20 mins/500 g/ 180c with fan

credit to chefthombateman

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