• 2 onions, roughly chopped
  • 1 garlic clove, crushed
  • 250ml (1 cup) vegetable oil
  • Handful bird’s eye chilies (or to taste)
  • 125ml (½ cup) vinegar, plus more if needed
  • 125ml (½ cup) lemon juice, plus more if needed
  • 1 bunch fresh parsley
  • 1 bunch fresh coriander
  • 30ml (2 tbsp) salt
  • 30ml (2 tbsp) paprika
  • 30ml (2 tbsp) dried oregano
  • 60ml (¼ cup) Portuguese chicken spice
  • 15ml (1 tbsp) brown sugar
  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) whiskey


  • 1 large chicken flattie (spatchcocked)
  • 15ml (1 tbsp) coarse salt
  • Juice of 1 lemon
  • 30ml (2 tbsp) dried oregano
  • 1 bay leaf


Place the onions, garlic and half the oil in a food processor and blend. Start adding chilies according to taste. Add vinegar, lemon juice, and oil as you go, but save some to add later. Once you’re happy with the chili level, add the parsley and coriander and blend. Add more lemon juice and vinegar if necessary to thin the sauce, then add salt, paprika, oregano and chicken spice. Blend in the sugar, butter, and whiskey, transfer to a glass bottle and store in the fridge. It will last a few weeks and is sufficient for a dozen chickens.

Slash the chicken skin, rub with salt and drizzle with lemon juice. Sprinkle with oregano and place in a roasting dish with the bay leaf and squeezed lemon halves. Leave to marinate for 1 hour. Pour over about 125ml ( cup) of the peri-peri sauce and roast breast-side up at 180oC — or braai breast- side up — for about 45 minutes until chicken is cooked through and skin is crispy.