Barbecued Frango com Peri-Peri (Chicken Peri-Peri)

December 12, 2013
African Rhino Peri-Peri Sauce -Mild


  • 2 whole chickens
  • 3 Tbsp. olive oil
  • 1/3 cup salted butter
  • 1/3 cup fresh squeezed lemon juice
  • Half a bottle of African Rhino Peri-Peri Sauce -Mild (click to buy)
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 3 cloves garlic, peeled
  • 3 scallions, sliced
  • 1/4 cup parsley, chopped
  • 1 piece fresh ginger, grated
  • 1 Bay leaf
  • 1/2 tsp. salt




Clean the chickens (removing any excess fat or giblets inside the cavity and thoroughly rinse, then drain and pat dry. Place the bird, breast side down, on a cutting board and with a large, sharp knife, cut it through the center, but don't slice it in half. Spread the bird out, then with a mallet, BEAT IT UP!! A few good smashes should do it! You want to be able to open the whole chicken flat on the grill.


Combine the remaining ingredients in a blender and pour half the sauce over the chickens in a large non-reactive pan or bowl. Cover and let marinate in the fridge for 4 hours (20 hours max if you want a spicier version). Refrigerate remaining sauce. Place chickens, skin side up, on the grill of a gas or charcoal fire. Brush the chickens with some of the remaining marinade and cook until ready, continually basting the chickens, being careful not to have the flame so high that the skin burns before the inside is cooked. Give the chicken at least 15 minutes per side on a medium-low flame, turning often - you may need more time if the chickens are large. Poke a fork in the thickest part of the meat - when the juice runs clear - they're done. And don't worry, you can toss them back on the grill if need be!