Ingredients
1 butterfly chicken
2 tbsp olive oil
Juice of 2 limes
4 cloves garlic (crushed or grated)
2 tsp oregano
2 tsp smoked paprika
2 tbsp sweet chili sauce
½ tsp salt and black pepper
🌶️ Peri Peri Sauce
1 red capsicum, chopped
1 red onion, chopped
½ cup sunflower or vegetable oil
1 tsp sweet paprika
1 tsp smoked paprika
2 tsp cayenne pepper
1 ½ tsp salt
4 garlic cloves, peeled
2 habanero chilies, deseeded and halved
¼ tsp white pepper
Zest of 1 lemon
Juice of 1 lemon
4 tbsp extra lemon juice
Preparation
Marinate the Chicken. In a bowl, whisk together olive oil, lime juice, garlic, oregano, smoked paprika, sweet chilli sauce, salt, and pepper.
Add the chicken, making sure it’s well coated. Cover and refrigerate for at least 2 hours (overnight is even better for flavour).
To make the Peri Peri Sauce, preheat oven to 180°C then spread the capsicum and onion on a baking tray, drizzle with 2 tbsp oil, and season with paprika, cayenne, and 1 tsp salt. Roast for 20 minutes.
Add the garlic and habanero to the tray and roast for another 10-15 minutes.
Transfer everything to a blender, add the white pepper, lemon zest, and lemon juice, then blend until smooth and fiery.
Heat a BBQ grill to medium-high. Place the marinated chicken on the grill and cook for 20-25 minutes, brushing with the Peri Peri sauce as it cooks.
For larger cuts or extra assurance, transfer to the oven at 180°C for a further 20-30 minutes until cooked through.
