Peri-peri grilled chicken

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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