Grilled Peri Peri Chicken
An easy to make spicy chicken. Marinate for at least 4 hours or as long as overnight. Glaze can be made a day ahead. Best served with simple side dishes because the sauce is spicy!
Servings 4 servings
Ingredients
For marinade:
- 1- 4 lb whole chicken cut into 4 pieces (2-breasts with with wings, 2-thighs with legs)
- ¼ cup olive oil
- 2 cloves garlic peeled and chopped
- ¼ cup peri peri sauce
- ¼ cup lemon juice
- 1 tsp sea salt
- 1 tsp black pepper
For glaze:
- 4 Tablespoons butter
- 1 small shallot chopped
- 1 clove garlic minced
- 2 Tablespoons fresh cilantro chopped
- 2 Tablespoons peri peri sauce
- 1 tablespoon lemon juice
- 1 Tablespoon honey
- zest of 1/2 a lemon
Instructions
Marinade and chicken:
- Buy a 4 lb whole chicken and cut into four pieces. You can do this yourself or have the butcher do it.
- Whisk together marinade ingredients.
- Place in shallow dish and pour marinade over.
- Chill for at least four hours, covered.
Glaze Prep:
- Melt butter on med heat in a small pan.
- Add shallot and cook for 2 minutes.
- Add cilantro and garlic.
- Simmer for 2 more minutes.
- Add peri peri sauce, honey and lemon juice, simmer for 2 more minutes.
- Add zest.
Cooking:
- Clean grill and place heat on high.
- When grill reaches 425 degrees, remove chicken from marinade, place chicken skin side down and lower heat to 350. Close lid.
- Cook for 15 minutes. Turn chicken over.
- Cook for 15 more minutes or till juices run clear or insta-read thermometer reads 165 degrees.
- Remove from grill, brush glaze on chicken. Serve.