Chef Nokx Majozi's Peri Peri Chicken: A Flavour-Packed Dish for Any Occasion
Peri peri chicken, with its vibrant garlic, citrus, and chilli marinade, is a taste sensation that excites the palate. According to chef Nokx Majozi, "The heat from the spices, combined with the smoky flavours from grilling, makes every bite exciting. It’s spicy, it’s tangy, and it’s just full of flavour – exactly the kind of dish I crave when I’m in the mood for something with a bit of a kick. Whether it’s a weekend braai or a quick weeknight dinner, this chicken never fails to deliver."
Recipe from The South African Cook Book
The recipe, featured in Majozi's new book The South African Cook Book, is ideal for summer barbecues but also works "fabulously" in the oven. Simply roast at 200°C (or 180°C fan) for 40 to 50 minutes, turning once halfway through cooking.
Grilled Peri Peri Chicken Ingredients (Serves 4)
- 1 free-range chicken, about 1.5kg
- 10 bird’s eye chillies, deseeded
- 4 garlic cloves, peeled
- 2 red peppers, deseeded and roughly chopped
- 1 red onion, roughly chopped
- Large bunch of coriander, roughly chopped
- Large bunch of basil, roughly chopped
- 1 tbsp dried oregano
- 3 tbsp smoked paprika
- 120g olive oil
- 2 lemons, zest and juice
- Sea salt and black pepper
Method
Make the marinade: In a food processor, put the chillies, garlic, peppers, onion, coriander, basil, oregano and smoked paprika and blend until smooth. Stir in the oil, lemon zest and juice and salt and pepper, to taste, until combined.
Spatchcock the chicken: Turn it breast side down on your chopping board. Using kitchen scissors, cut along both sides of the spine and discard. After removing the backbone, place the chicken breast side up. Press down firmly to flatten. Pat the chicken skin dry using a piece of kitchen paper and season with salt and pepper.
Marinate the meat: Put half the sauce into a dish large enough to hold the chicken. Add the chicken and coat well with the peri peri sauce, then cover and leave to marinate in the fridge for at least an hour, or ideally overnight.
Get cooking: Light the braai 30 minutes before you want to cook. When the coals are hot, lightly brush the grill with oil. Raise it to a medium height or move your coals to one side and place your chicken away from the coals so it cooks slowly. Place the chicken on the grill, skin side down for 20 to 25 minutes, then turn and baste with the remaining marinade. Grill until the juices run clear, turning every 10 to 15 minutes. It should take around 50 minutes to an hour in total.
