Sesame Peri-Peri Chicken
Sesame Peri-Peri Chicken
Treat yourself to this classic Portuguese-inspired chicken recipe by Sarah Benjamin.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 55 minutes
  • Yield 4 servings
  • 1 whole chicken (around 1.5kg)
  • 3 corn cobs, peeled and cleaned, and halved
  • 1 tablespoon Double Pagoda chilli oil
  • Chopped fresh parsley, to serve
  • Marinade:
  • 120 milliliters Double Pagoda sesame oil
  • 80 milliliters BBQ sauce
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon paprika
  • ½ teaspoon chilli powder (or to taste)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons salt
  • 1 teaspoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon garlic chilli sauce
  1. Make the marinade by stirring all the ingredients together until combined. Add more or less chilli powder, depending on how spicy you want your peri-peri to be.
  2. Set aside 1 tablespoon of the marinade for the corn, and mix it with 1 tablespoon chilli oil.
  3. Spatchcock the chicken by cutting out the backbone with a sharp pair of kitchen scissors. Turn it over and open it up so the chicken is lying skin up, and press down hard on the breastbone to crack it.
  4. Generously coat the chicken all over with the peri-peri marinade, and leave for at least four hours, though overnight is best.
  5. When ready to cook, preheat the oven to 190C fan/210C.
  6. Brush the corn halves with the marinade set aside earlier, then wrap each half up with foil.
  7. Use a roasting tray with a rack, and place the chicken in the centre, skin side up.
  8. Place the wrapped up corn halves around the chicken.
  9. Bake for 45 minutes, then carefully take out the tray. Remove the foil from the corn halves, and return the tray to the oven for another 10 minutes.
  10. Garnish with fresh parsley before serving.

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