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Peri-Peri Spatchcoked Chicken with Perinaise and Peri-Peri Sauce

Peri-Peri Chicken with Perinaise

This peri-peri chicken will excite everyone around the table. It’s perfect for sharing with all your homemade Nando’s inspired sides.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: British, South African
Calories: 330
Ingredients Method

Ingredients
  

  • 1 Whole Chicken Spatchcocked
  • 400 ml of Peri-Peri Sauce
  • 100 ml water
  • Salt to taste
For the Perinaise
  • 100 g of Mayonnaise
  • 2 Tbsp of Peri-Peri Sauce
  • Salt to Taste

Method
 

  1. For the perinaise, mix everything listed together, then season to taste.
  2. Season the chicken with salt and pepper according to preference, then mix in half of the marinade. Leave in the fridge overnight.
  3. Preheat the oven to 220C or 200C Fan 0r 425F or Gas 7
  4. Remove the chicken from the fridge half an hour before cooking and place it into a roasting tray. Add 100ml of water to the base of the dish.
  5. Roast the chicken for an hour or until the juice runs clear or the internal temperature reads 75 degrees centigrade on a temperature probe. Baste the chicken regularly while cooking.
  6. When the chicken is cooked through, remove from the oven and allow to rest for 10 minutes. Serve with the Perinaise.