Peri-peri chicken under a brick

SERVES: 5 TIME TO MAKE: Less than 1.5 hours

Place a hot brick on the chicken thighs and drumsticks while they cook, this ensures even cooking throughout. You’ll need a braai with a lid to cook this proudly local dish.




  • 1 large free range chicken fillet
  • 1 lemon and rosemary seasoning

Chilli Butter

  • 60 ml PnP butter, at room temperature
  • 1 tbsp PnP rosemary, chopped
  • 1 tbsp coriander or basil leaves, chopped
  • 1 fresh chillies, finely sliced
  • 2 PnP garlic cloves, crushed

Peri-peri marinade

  • 125 ml PnP Finest extra-virgin olive oil
  • 5 PnP garlic cloves, crushed
  • 2 fresh chillies, very finely chopped
  • 2 tbsp PnP tomato paste
  • 2 tsp lemon and rosemary seasoning
  • 60 ml juice of 1 lemon, fresh


Step 1

  • Place chicken, breast down on a cutting board. Using a sharp knife or kitchen scissors, cut along both sides of backbone.
  • Remove backbone and bend ribcage open. Flatten chicken with the back of your hand. Snip wingtips shorter.
  • Loosen skin over chicken breast and season under skin and all over chicken with lemon & rosemary seasoning.

Step 2

  • Mix all chilli butter ingredients together and spread under skin (over breast meat).
  • Pull skin back into place and pin down with kebab sticks.
  • Prepare coals for a kettle braai and allow them to burn down, until covered with a fine grey ash. Arrange coals around sides of braai, leaving an open space in the middle.
  • Scrape grid clean. Dip a wad of kitchen paper in oil, holding with tongs and wipe grid to create a non-stick finish.

Step 3

  • Place chicken, skin-side down, in the centre of the braai.
  • Brush bony side of chicken with marinade. (If making your own marinade, shake all marinade ingredients together in a screwtop jar until mixed. Shake every time before use as the oil will separate).
  • Place brick over chicken thighs.
  • Cover braai with a lid. Cook with vent half open for 10 – 15 minutes, or until skin is brown with grill marks.
  • Remove brick with oven gloves and flip chicken over.
  • Brush skin with marinade.
  • Replace brick, cover lid and cook for another 15 – 20 minutes without opening the lid.
  • Spread coals evenly over base of braai and cook chicken, turning and basting regularly, until cooked through.
  • Allow to rest, covered with foil, for 10 minutes before carving and serving.