Looking for another excuse to cook outside with the BBQ, while still following your health and wellness goals? Don’t worry, we got you! Start guilt-free grilling with this summer-inspired, veggie packed dish that is oven and BBQ friendly. 

 

Ingredients 

 

Peri-peri sauce 

• Red capsicum x 2 
• Red onion x 2 
• Smokey paprika x 2 tsp 
• Sweet paprika x 1 tsp 
• Cayenne pepper x 2 tsp 
• 120 ml Vegetable Oil 
• 5 Garlic cloves 
• 3 red chillies 
• 4 Birds eye chillies 
• Dried rosemary x 1tsp 
• Juice and zest of 1 lemon 
• White pepper x 2 tsp 
• Red wine vinegar x 4 tbsp 

Chicken 

• Whole chicken butterflied. 
• Salt 
• Pepper 
• Butter (Optional) 

 

Method 

1. Pre-heat the oven to 180c. Dice the capsicum and red onion into medium sized chunks, toss with a couple of tablespoons of the oil, the paprikas, cayenne and some salt and pepper.  
2. Place onion and capsicum on a baking tray and roast for 20 minutes. 
3. Remove the capsicum and onion from the oven, add the red chillies and the garlic cloves and roast for a further 10 minutes. 
4. Once roasted, add all the roasted ingredients to a blender, and blend until smooth. 
5. Add the rest of the ingredients to the blender and pulse, taste and adjust the sauce seasoning as you go. 
6. Pour about 1/3 of the sauce over your chicken, add salt and pepper and let it marinate for at least 2 hours but up to 24 hours. 
7. Preheat BBQ for 10-15 minutes prior to cooking. 
8. Start on high heat and get the grill lines into the chicken, skin side down. 
9. Once the grill lines are set and the skin/sauce begins to caramelise, flip the chicken over. 
10. Lower the heat and close the BBQ lid for 15 minutes. 
11. Open the lid back up and flip the chicken again, add some butter to the inside of the chicken and close the lid for a further 10 minutes. Take care not to burn the chicken. 
12. Allow the chicken to rest for 15 minutes under foil once cooked, serve with extra peri-peri sauce and your choice of sides. 
13. Enjoy!