Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Peri Peri Chicken

Giving a reverential nod to our favourite Portuguese high street chicken connoisseur, here’s my version of Peri Peri Chicken!
The peri peri sauce (I’ve provided three heat options) is whizzed together in no time and spread over the chicken which I spatchcocked (instructions below). You could use chicken portions as an alternative but they really need to have the skin on and bone in. The beauty of spatchcocking a bird is that it cooks much faster. And a whole bird is cheaper than individual portions. Sweet potato wedges were added for the last 30 minutes & the cobs were added for the last 15 minutes.

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 25 minutes

Difficulty: easy



2kg chicken
4-6 corn on the cob
1kg sweet potatoes cut into wedges
1/2 tsp cayenne pepper

For the Peri Peri sauce:-
2 chillis halved
Juice of a lemon
1 tsp salt
1 tsp sweet smoked paprika
1 tsp hot smoked paprika
1 tbsp balsamic vinegar
1 jarred red pepper
2 garlic cloves crushed
2 tbsp oil

Remove the seeds from both chillis (for mild), from one chilli (for medium) or leave the seeds in both (for hot). Throw all the sauce ingredients into a blender & blitz.

Now for spatchcocking. Flip the whole bird over so it is breast side down & the Parsons Nose is on top in front of you.

Using a sharp knife or scissors, cut along either side of the back bone starting at the Parsons Nose. Remove the backbone, flip the chicken over & press down.

Coat the chicken in the peri peri sauce.

Roast for 1 hr 15 adding the potato wedges after 30 minutes. Turn them in the juices, season & sprinkle over the cayenne.

Add the Corns for the final 15 minutes again turning them in the juices. Give the wedges another turn too.

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