Peri-peri baby chicken

By admin
24 October 2012

Make it mild, medium or hot - but just make this lovely chicken dish!

Preparation time: about 5 min

Marinating time: 1 hr

Cooking time: 30-35 min

Serves: 6


6 red chillies

15 ml (1 T) crushed garlic

5 ml (1 t) salt flakes

2,5 ml (½ t) paprika

125 ml (½ c) olive oil

60 ml (¼ c) red wine vinegar


3 whole baby chickens

salt and freshly ground black pepper

roast potato wedges and salad to serve

Preheat the oven to 180°C.

Peri-peri sauce

Place the chillies, garlic, salt flakes, paprika, oil and vinegar in a saucepan and simmer on low heat for 5 minutes.

Let the mixture cool.

Pour the mixture into a food processor and blitz until it thickens.


Place the chickens in a large bowl, season and spread with half the peri-peri sauce.

Keep basting the chicken with the rest of the peri-peri sauce while grilling.

Store in an airtight container in the fridge for use next time.

Seal the chickens with clingfilm and marinate in the fridge for at least 1 hour.

Preheat a griddle pan or braai stand and cook the chicken for 5 minutes on each side or until browned.

Transfer to a roasting tray and roast for 25 minutes or until the chickens are cooked through.

Serve with roast potato wedges and salad.

- Hope Malau

Photo: David Briers.

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