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Peri peri butterflied chicken

Serves   4
Prep time: 40 mins
Cooking time: 1 hour

This peri peri chicken will become a family fave in no time. The sweet and spicy chicken served on a bed of fluffy coconut rice is so moreish you’ll be fighting over second helpings.

  • Portuguese
  • Chicken
  • Dinner
Peri peri butterflied chicken




  • 1 large chicken, butterflied (see tips below if doing it yourself)

Peri Peri sauce:

  • ⅓ cup vegetable oil
  • ½ cup BBQ sauce
  • 3 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 4 tsp Sriracha chilli sauce
  • 2 tsp American mustard
  • Juice of 1 large lemon
  • Salt and pepper

Coconut rice:

  • 300g jasmine rice
  • 400ml tin coconut cream
  • 375ml water
  • Zest of 1 lime

To serve:

  • Coriander


1. Preheat the oven to 180°C fan bake.

2. Sauce: Whisk all the ingredients together in a bowl.

3. To cook: Place the chicken in a roasting dish and pour over ¾ of the sauce making sure the chicken is fully coated in the sauce. Bake in the oven for 1 hour, basting with the remaining sauce every 20 minutes. After an hour, remove and test for doneness, then rest for  10 minutes before carving.

4. Rice: While the chicken cooks, place the rice, coconut cream and water in a saucepan on a high heat and bring to  the boil. Reduce the heat to low, cover and simmer for 20-25 minutes, or until the rice is tender. Remove from the heat, let it rest for 5 minutes then fluff the  rice and stir in the lime zest just  before serving.

To serve:

Divide the rice between  4 serving plates, portion up the chicken and garnish with coriander if desired