Instructions

1. Place the chicken pieces in a large dish (preferably where they can lay flat).
2. Cover the chicken pieces with the peri-peri sauce and rub to distribute the sauce evenly.
3. Place plastic wrap over the dish and set aside in the refrigerator overnight or for at least 6 hours.
4. Pre-heat oven to 175C/350F.
5. Place the chicken pieces skin-side up flat on a baking tray ensuring all of the pieces are covered with sauce. Set aside the remaining sauce for basting on the barbecue grill.
6. Place the tray in the coven and cook for 30 mins. This will ensure that the chicken is cooked through and would therefore need less time on the grill.
7. Remove the meat from the oven and set aside until your grill is heated up and ready.
8. Place chicken pieces on the prepared barbecue grill and base the top side.
9. Turn regularly, basting each time.
10. Ensure that all the basting liquid is cooked on the meat before removing the chicken from the grill.
11. NB: Do any left-over sauce from the raw meat on your cooked chicken when serving. Use fresh sauce!
12. Grilling should take about 15-20 mins as the chicken has been partially cooked through in the oven.
13. Serve hot with your desired side.

• Servings : 6
• Course : Main Course
• Recipe Type : FeaturedMain Courses