Spatchcocked chickens marinated overnight in peri-peri, flame-grilled and served with chips and slaw. Two chickens feed four, and the coals do the talking.
Ingredients
- 2 whole chickens, spatchcocked (about 1.4 kg each)
- for 2 chickens bird's-eye chillies, garlic, lemon, paprika, oil and vinegar for marinade
- 1 kg potatoes for chips
- 500 ml sunflower oil
- for 4 cabbage, carrot and mayo for slaw
- to taste salt
Method
- 1
Blend the chillies, garlic, lemon juice, paprika, oil, vinegar and salt into a marinade.
- 2
Coat the spatchcocked chickens and refrigerate at least 4 hours, ideally overnight.
- 3
Grill skin-side up over medium coals, turning every 10 minutes and basting, for 40–45 minutes until charred and cooked through.
- 4
Fry the chips and mix the slaw while the chicken rests.
- 5
Cut into quarters and serve with the extra basting.
Kwai Lekr Wine
🍷 What Should I Pour?
Chilled rosé tames the chilli; a lighter Pinotage matches the smoke.
Everything you need for Flame-Grilled Peri-Peri Chicken is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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