Peri Peri Chicken
Cooked to perfection after a little drama. A couple of birds get the peri peri treatment. Delicious, succulent and awesome as always.
You will need two small chickens (900 grams each ) cut down the backbone and flatten.
Roast rub is 2 tablespoons of dried parmesan, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 2 teaspoons of ground smoked paprika, 2 teaspoons of chicken stock powder, 2 teaspoons of Spanish oregano and 6 cloves of garlic crushed.
Score the chicken in the thickest parts and rub the spice mix into the chicken. Roast on the barbeque on a grill with indirect heat and the lid closed for 45-60 minutes till the juices run clear. Mix in a bowl equal amounts of a good quality sweet chilli sauce (you want to see the chilli flakes) and tomato paste mix and baste the chicken on both sides cook for a futher 15 minutes.
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