Sesame Peri-Peri Chicken
Treat yourself to this classic Portuguese-inspired chicken recipe by Sarah Benjamin.
- 20 minutes
- 55 minutes
- 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
- 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
- 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.
- Set aside 1 tablespoon of the marinade for the corn, and mix it with 1 tablespoon chilli oil.
- 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.
- Generously coat the chicken all over with the peri-peri marinade, and leave for at least four hours, though overnight is best.
- When ready to cook, preheat the oven to 190C fan/210C.
- Brush the corn halves with the marinade set aside earlier, then wrap each half up with foil.
- Use a roasting tray with a rack, and place the chicken in the centre, skin side up.
- Place the wrapped up corn halves around the chicken.
- 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.
- Garnish with fresh parsley before serving.
Share it with your friends.