PERI PERI CHICKEN

INGREDIENTS

• 1 size 12 Chicken

Marinade

• 4 tbsp SHASHEMANE BRUTAL PERI PERI OIL
• 1 tsp SHASHEMANE’S PERI PERI SPICE MIX
• 2 Bird’s-eye chillies
• 4 Garlic cloves, chopped
• ½ tsp Ginger grated
• 1 Lemon juiced
• ¼ tsp Salt
• ¼ tsp black Pepper

Peri peri

• 6 Bird’s-eye chillies
• 4 Garlic cloves ,chopped
• 2 tbls Olive Oil
• ½ tsp Ginger grated
• 1 Lemon Juiced
• ¼ tsp Salt
• ¼ tsp black Pepper
• 1 tbls sweet smoked Paprika
• 2 tbls White wine Vinegar
• 1 tbls Worcestershire sauce

METHOD

1. Butterfly the Chicken , remove back bone, Score the chicken deeply.
2. Pour the SHASHEMANE BRUTAL PERI PERI OIL over the chicken making sure that you rub it into all the cuts and on both sides. This will help marinade the chicken and it won’t stick to the grill.
3. Sprinkle the SHASHEMANE’S PERI PERI SPICE MIX all over, rub it into all the cuts and on both sides.
4. Mix the Chilli, Garlic, Ginger, Salt, Pepper and Lemon juice together crush or grind into a paste and spread over the Chicken, again make sure that it covers everything.
5. Leave to marinate over night the longer the better.
6. Preheat Flat Grill to 180°C
7. Place Chicken on grill open-side up and cook for 15 mins, turn and do the same on the other side. Turn up the grill and brown off, 5-10 mins, don’t burn, but you do want the skin to be nice and crispy, to caramelise and give you that great Mozambique taste.
8. After 30 mins of cooking poke a knife into the leg or thigh and see it the juice runs clear, if it does its cooked if not give it another 5-10 mins and check again.