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Fresh Living Network
Peri-peri chicken under a brick

Peri-peri chicken under a brick

Place a hot brick on the chicken thighs and drumsticks while they cook, this ensures even cooking throughout. You'll need a braai with a lid to cook this proudly local dish.
5
RECIPE TYPE:Mains
 
Method
  • Place chicken, breast down on a cutting board. Using a sharp knife or kitchen scissors, cut along both sides of backbone.
  • Remove backbone and bend ribcage open. Flatten chicken with the back of your hand. Snip wingtips shorter.
  • Loosen skin over chicken breast and season under skin and all over chicken with lemon & rosemary seasoning.
  • Mix all chilli butter ingredients together and spread under skin (over breast meat).
  • Pull skin back into place and pin down with kebab sticks.
  • Prepare coals for a kettle braai and allow them to burn down, until covered with a fine grey ash. Arrange coals around sides of braai, leaving an open space in the middle.
  • Scrape grid clean. Dip a wad of kitchen paper in oil, holding with tongs and wipe grid to create a non-stick finish.
  • Place chicken, skin-side down, in the centre of the braai.
  • Brush bony side of chicken with marinade. (If making your own marinade, shake all marinade ingredients together in a screwtop jar until mixed. Shake every time before use as the oil will separate).
  • Place brick over chicken thighs.
  • Cover braai with a lid. Cook with vent half open for 10-15 minutes, or until skin is brown with grill marks.
  • Remove brick with oven gloves and flip chicken over.
  • Brush skin with marinade.
  • Replace brick, cover lid and cook for another 15-20 minutes without opening the lid.
  • Spread coals evenly over base of braai and cook chicken, turning and basting regularly, until cooked through.
  • Allow to rest, covered with foil, for 10 minutes before carving and serving.
Instructions
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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