Peri Peri Braai Chicken With Crèma
Kettle braai butterflied chicken with homemade Peri Peri Sauce, is a little more effort than a shop-bought Peri Peri sauce but worth the effort. The Peri Peri sauce can be made a day or two in advance.
Equipment
- Blender
- Kettle braai
- Aluminium braai tray
Ingredients
Peri Peri Sauce
- 1 Red pepper Deseeded and cut into large chunks
- 1 Red onion Peeled and quartered
- 4 tbsp Olive oil
- 1/2 tsp Paprika
- 1/2 tsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Salt
- 1/2 tsp Coriander powder
- 2 Garlic cloves Peeled
- 2 Bird’s eye chillies Deseeded
- 2 Red chillies
- 1/4 tsp White pepper
- 1/4 tsp Chilli flakes
- 1/4 tsp Rosemary
- 1 tbsp Red wine vinegar
- 1 Zest of lemon
- 1.5 tsp Lemon juice
Chicken
- 1 Butterflied chicken
- 4 Medium red onions Peeled and quartered
Peri Peri Crema
- 2 tbsp Peri Peri sauce
- 2 tbsp Natural yoghurt
Instructions
Peri Peri Sauce
- Preheat the oven to 180°C.
- Mix red peppers, onions, chillies, garlic, paprika, smoked paprika, cayenne pepper, coriander, salt and 3 tbsp of olive oil in a bowl.
- Place the mixture onto a baking tray in the oven and cook for 20 minutes.
- Remove from the oven, cool the mixture and transfer to a blender. Add the remaining ingredients to the mixture and blend until smooth.
Peri Peri Braai Chicken
- Preheat a kettle braai for indirect cooking to medium heat.
- Pat the chicken dry with a paper towel and place the chicken skin side up in an aluminium braai tray.
- Spread the chicken generously with ¼ cup of the peri peri sauce and leave to marinade at room temperature for about 30 minutes.Place the red onions around the chicken, season with salt.
- Cook the chicken in the kettle braai for about 45 minutes, until the juices of the chicken run clear.
- While the chicken is cooking mix the peri peri crema ingredients together.
- Serve warm with peri peri crèma and a green salad.