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Peri Peri Chicken on a Charcoal Grill

Peri Peri Chicken on a Charcoal Grill

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Smoky Portuguese Peri Peri chicken grilled over charcoal with bright lime citrus and just the right heat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 6 hours
Total Time 8 hours
Servings: 4
Course: Main Course
Cuisine: Portuguese
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken flattened
  • Juice from 4–5 limes
  • Approx. 1/8 cup Peri Peri BBQ rub, enough to coat the chicken

Method
 

  1. Remove the backbone from the chicken.
  2. Score the cartilage along the inside of the breastbone so the chicken lays flat on the grill (both sides, from tail to neck). You may also need to dislocate the legs so they sit flat.
  3. Rub in the lime juice and Peri Peri spice.
  4. Marinate in the fridge for at least six hours or overnight.
  5. Heat a charcoal grill and place the chicken directly over the coals. Cover with the lid.
  6. Grill for 1–1.5 hours for a large chicken, turning regularly and monitoring to prevent burning.
  7. Cook until it reaches 180°F.

Notes

Wear disposable gloves when rubbing the chicken with the lime juice and Peri Peri rub.
Reserve some marinade and brush it onto the chicken while grilling if it appears dry.
Add a little mesquite to the coals for a richer, smokier flavour

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