Nokx Majozi’s grilled peri peri chicken recipe
By Eleanor Fleming, Press Association
“I’m generally a huge fan of peri peri,” chef Nokx Majozi says. “The heat from the spices, combined with the smoky flavours from grilling, makes every bite exciting.
“If you have time, marinate the chicken for a few hours, letting it soak up all those bold flavours, then throw it on the grill for that perfect crispy skin.
“It’s spicy, it’s tangy, and it’s just full of flavour – exactly the kind of dish I crave when I’m in the mood for something with a bit of a kick.
“Whether it’s a weekend braai or a quick weeknight dinner, this chicken never fails to deliver.
“If lighting the braai is too much of an effort, it is also fabulous in the oven. Simply roast at 200°C/fan 180°C for 40–50 minutes, turning once halfway through cooking.”
Grilled peri peri chicken
Ingredients:
(Serves 4)
1 free-range chicken, about 1.5kg
For the peri peri marinade:
10 bird’s eye chillies, deseeded
4 garlic cloves, peeled
2 red peppers, deseeded and roughly chopped
1 red onion, roughly chopped
Large bunch of coriander, roughly chopped
Large bunch of basil, roughly chopped
1tbsp dried oregano
3tbsp smoked paprika
120g olive oil
2 lemons, zest and juice
Sea salt and black pepper
Method:
1. Start by making the marinade. In a food processor, put the chillies, garlic, peppers, onion, coriander, basil, oregano and smoked paprika and blend until smooth. Stir in the oil, lemon zest and juice and salt and pepper, to taste, until combined.
2. To spatchcock the chicken, turn it breast side down on your chopping board. Using kitchen scissors, cut along both sides of the spine and discard. After removing the backbone, place the chicken breast side up. Press down firmly to flatten. Pat the chicken skin dry using a piece of kitchen paper and season with salt and pepper.
3. Put half the sauce into a dish large enough to hold the chicken. Add the chicken and coat well with the peri peri sauce, then cover and leave to marinate in the fridge for at least an hour, or ideally overnight.
4. Light the braai 30 minutes before you want to cook.
5. When you’re ready to cook and the coals are hot, lightly brush the grill with oil. If you can adjust the height of your grill, raise it to a medium height, otherwise move your coals to one side and place your chicken away from the coals so it cooks slowly.
6. Place the chicken on the grill, skin side down for 20 to 25 minutes, then turn and baste with the remaining marinade. Grill until the juices run clear, turning every 10 to 15 minutes. It should take around 50 to 60 minutes in total.
The South African Cook Book: Authentic flavour-packed recipes from Cape Town to Durban by Nokx Majozi is published in hardback by Bloomsbury Publishing. Photography by Yuki Sugiura. Available now.
