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Peri-Peri Braai Chicken spatchcocked and charred, basted with Wilson's Peri-Peri Flavoured Oil

Peri-Peri Braai Chicken

A spatchcocked chicken rubbed in a braaied peri-peri paste and Wilson's Peri-Peri Flavoured Oil, then braaied slowly and basted until the skin is charred and sticky. Adapted from the braaied-peri-peri-paste method popularised by taste.co.za's version of this South African braai classic.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating 2 hours
Total Time 3 hours 5 minutes
Servings: 6
Course: Braai, Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

For the peri-peri paste:
  • 1 onion roughly chopped
  • 1 red pepper roughly chopped
  • 4 cloves garlic
  • 4-6 fresh red chillies or bird's eye chillies, stems removed
  • 2 tsp smoked paprika
  • 125 ml Wilson's Peri-Peri Flavoured Oil
  • 60 ml white vinegar
  • Juice of 1 lemon
  • 1 tsp salt
For the chicken:
  • 1 whole chicken approx. 1.6kg, spatchcocked
  • Extra Wilson's Peri-Peri Flavoured Oil for basting
  • Salt to taste

Method
 

  1. Braai (or char under a hot grill) the onion, red pepper and garlic until blackened in patches, about 8-10 minutes, turning occasionally.
  2. Transfer the charred vegetables to a blender or food processor with the chillies, smoked paprika, Wilson's Peri-Peri Flavoured Oil, vinegar, lemon juice and salt. Blend until you have a rough, spoonable paste.
  3. Spatchcock the chicken by cutting out the backbone with kitchen scissors and pressing down firmly on the breastbone to flatten it.
  4. Rub the paste all over the chicken, working some of it under the skin. Cover and marinate in the fridge for at least 2 hours, or overnight for the best flavour.
  5. Prepare a medium braai fire, banking the coals to one side for indirect heat.
  6. Place the chicken skin-side up over the indirect heat, cover loosely with foil, and braai for about 35 minutes.
  7. Move the chicken over direct heat to finish, basting with extra Wilson's Peri-Peri Flavoured Oil and turning every 5 minutes, until the skin is charred and the juices run clear, about 10 minutes more.
  8. Rest for 10 minutes before carving.

Notes

Storage: keep covered in the fridge for up to 3 days. Make-ahead: the peri-peri paste can be made up to 2 days ahead and kept in the fridge. Freezing: the marinated raw chicken freezes well for up to 2 months; thaw fully in the fridge before braaing. Serving suggestion: serve with roosterkoek or pap and a fresh tomato and onion salad.