PERi-PERi roast chicken with coconut and lime rice

6 hungry - 4 very hungry
Cooking time
  • Chicken
  • Medium
  • That’s oven cooked

With notes of ginger, lime and coconut, this roast chicken has a lovely exotic taste to it. 

Who is this recipe from:

Who would you like to send it to:


Find out about

PERi-PERi roast chicken

  • 1/3 Cup (80ml) Nando’s PERi-PERi Sauce
  • 1 tsp Fresh ginger, finely grated
  • 1 Garlic clove, finely grated
  • 1 Lime, juiced
  • 1 tsp Dried chilli flakes
  • Salt and freshly ground black pepper
  • 1 whole chicken

Coconut and lime rice

  • 400g Coconut cream
  • 1 1/2 Cups (375ml) Water
  • 1 tsp Salt
  • 1 tsp Sugar
  • 300g Jasmine rice
  • 1 Lime, finely grated zest and juice
  • 10ml Thai fish sauce (or additional salt)
  • 30ml Coconut shavings, toasted

To serve

  • Chargrilled lime wedges


  1. For the roast chicken, combine all of the ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight. 
  2. Preheat the oven to 180˚C. 
  3. Place the chicken into a roasting tray and pour the marinade over the chicken. Bake for 80 – 90 minutes, basting frequently. 
  4. For the coconut and lime rice, place the coconut cream, water, salt, sugar and rice into a pan and bring to the boil. 
  5. Cover and simmer, over a low heat for 20 – 25 minutes, or until the rice is tender. 
  6. Remove from the heat and stir in the lime zest and Thai fish sauce or salt. 
  7. Serve garnished with the lime zest and toasted coconut shavings, the chargrilled lime wedges and the chicken.