PERI-PERI CHICKEN (GALINHIA) - PORTUGUESE STYLE FOR THE BRAAI/BBQ

RECIPE SUPPLIED BY GUYS HALLS

Serves 4-6

Ingredients :

Peri-Peri seed or Peri-Peri Dry Pepper Corns (Whole)
Strength : 3-5 per chicken = medium
5-10 = hot

2 Medium sized Chickens ( 1 to 1,2 Kg each)
10 ml lemon juice ( about 2 teaspoons)
2-4 cloves of garlic crushed
5 ml (1 teaspoon) paprika (Colorau in Portuguese)...not sweet
12,5 ml of olive oil
100 g margarine or butter (I prefer mixing the butter or marg with the oil especially for prawn basting but also for the chicken recipe)


Directions :
Clean the chickens.
Cut open through the backbone & flatten (not the breasts)
Slit through the thick parts of the chicken ( but not all the way through)
Crush & mix all the ingredients together thus making a paste.
Rub this paste inside & over the chicken.
Allow the chicken to rest in the marinade for 2 hours (I leave it over night)

Braai/BBQ the chicken ..basting it everytime it's turned.(The secret is turning the chicken regularly).

Serve with the following sauce :
20 ml butter
12,5 ml olive oil
2 cloves garlic
peri-peri to taste
juice of half a lemon
1-2 teaspoons of chopped parsley

Fry the garlic in the butter-oil mix.
Add the piri-piri & lemon juice & parsley.
It is important to remove the garlic cloves ( just for the taste & aroma)

OR

1 whole chicken , which you clean and cut down the middle and open up and flatten (Butterfly).
Fresh peri-peri if possible. Pound chillies with a bit of olive oil, garlic and salt, add some paprika, lemon juice and bay leaves. Can add beer as well, spread paste all over chicken and leave for at least 2 hours. Then light your grill and away you go, enjoy.