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!
Course
Main Course
Cuisine
South African
Keyword
classic recipe, easy dinner recipe
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4servings
AuthorLinda Spiker
Ingredients
For marinade:
1- 4lbwhole chickencut into 4 pieces (2-breasts with with wings, 2-thighs with legs)
1/4cupolive oil
2clovesgarlicpeeled and chopped
1/4cupperi peri sauce
1/4cuplemon juice
1tspsea salt
1tspblack pepper
For glaze:
4Tablespoonsbutter
1small shallot chopped
1clovegarlicminced
2Tablespoonsfresh cilantrochopped
2Tablespoonsperi peri sauce
1tablespoonlemon juice
1Tablespoonhoney
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.