Peri-peri grilled chicken

Peri-peri grilled chicken

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  • 4 - 6
  • Easy
  • Dairy free
  • 10 minutes, plus 2 hours’ marinating time
  • 45 minutes
  • Eagles’ Nest Viognier 2019


  • For the marinade:
  • 5 bird’s-eye chillies
  • 4 cloves garlic
  • 2 limes, zested and juiced
  • 2 T red wine vinegar
  • 4 T extra virgin olive oil
  • 2 T smoked paprika
  • 1 whole free-range chicken
  • 1 cup coconut milk
  • 50 g Woolworths coconut chunks, grated

Cooking Instructions

1. To make the marinade, place all the ingredients, except the chicken, in a blender and blend until smooth.

2. Spatchcock the chicken by removing the backbone using sharp kitchen scissors, then lay the chicken flat on a cutting board with the breast facing up. Slash the flesh using a sharp knife. Cover the chicken with half the marinade and marinate for 2 hours.

3. Cook the chicken over medium coals for 45 minutes, turning every 5 minutes until cooked through.

4. Place the remaining marinade into a saucepan with the coconut milk and simmer for 5 minutes. Serve the chicken with the warm coconut sauce, topped with the grated coconut.

Find more chicken recipes here.

Photograph: Jan Ras
Food assistant: Emma Nkunzana

Keletso Motau Recipe by: Keletso Motau
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Keletso Motau is a TASTETube presenter and stylist who has worked with TASTE since 2017. He loves developing dessert recipes and his all-time favourite food is Lamb Curry. Follow him on Instagram: @keletso.motau.

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