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Peri-Peri Chicken 🐓 and Veg 🥔

Yields1 Serving
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Here is one of my personal favourites. Peri-Peri Chicken with vegetables. The reason why this is such an awesome meal is that you can cook both your meat and veggies at the same time and without getting your camp oven or skillet dirty. Harry from Fire to Fork prepared this awesome meal using our Camp Braai with medium coals.

Another method to braai this meal is to hang the braai basket on the stand about 1M away from open flames. It will take about 2.5 hours hanging it next to the fire but it will require less turning because it will slow roast.

Image Credits: Fire to Fork

INGREDIENTS

Chicken
 1 Whole butterflied chicken
Marinade
 1 Lemon
 2 tbsp Salt
 ¼ cup Olive oil
 1.50 tbsp Chilli powderIdeally 2 tbsp Kasmiri chilli powder
 2 Large chilli’sdiced
 6 Cloves of garliccrushed
 2 tsp Cracked pepper
Vegetables
 1 Bunch of broccolini
 80 Butter
 3 White potatoes
 ½ Sweet potato

DIRECTIONS

Prepare the Marinade
1

Chop the Chilli into small slices

2

Crush 6 cloves of garlic

3

Add the garlic to the bag

4

Add the chilli powder

5

Squeeze the lemon

6

Add olive oil

7

8

Leave in the fridge for between 2 hrs and 2 days.

Prepare the Vegetables
9

Cut up the sweet potato and potato and wrap in aluminium foil with butter, olive oil, salt and pepper

10

Place in the Camp Braai – ensure the package is the same thickness as the chicken.

11

Add the chicken next to the vegetables

12

13

Cook on the top setting over medium heat for 1.5 hours, flipping every 20 minutes.

14

15

16

Wrap the broccolini in aluminium foil with a knob of butter and a pinch of salt

17

Place on the coals when the chicken looks like it is about 15 minutes away (i.e. nicely browned).

18

19

Optional – pan fry the roast vegetables afterwards for a bit of extra colour.

20

21

22

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Ingredients

Chicken
 1 Whole butterflied chicken
Marinade
 1 Lemon
 2 tbsp Salt
 ¼ cup Olive oil
 1.50 tbsp Chilli powderIdeally 2 tbsp Kasmiri chilli powder
 2 Large chilli’sdiced
 6 Cloves of garliccrushed
 2 tsp Cracked pepper
Vegetables
 1 Bunch of broccolini
 80 Butter
 3 White potatoes
 ½ Sweet potato

Directions

Prepare the Marinade
1

Chop the Chilli into small slices

2

Crush 6 cloves of garlic

3

Add the garlic to the bag

4

Add the chilli powder

5

Squeeze the lemon

6

Add olive oil

7

8

Leave in the fridge for between 2 hrs and 2 days.

Prepare the Vegetables
9

Cut up the sweet potato and potato and wrap in aluminium foil with butter, olive oil, salt and pepper

10

Place in the Camp Braai – ensure the package is the same thickness as the chicken.

11

Add the chicken next to the vegetables

12

13

Cook on the top setting over medium heat for 1.5 hours, flipping every 20 minutes.

14

15

16

Wrap the broccolini in aluminium foil with a knob of butter and a pinch of salt

17

Place on the coals when the chicken looks like it is about 15 minutes away (i.e. nicely browned).

18

19

Optional – pan fry the roast vegetables afterwards for a bit of extra colour.

20

21

22

Peri-Peri Chicken 🐓 and Veg 🥔
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