PERi-PERi roast chicken with coconut and lime rice

Serves
6 hungry - 4 very hungry
Preparation
15min
Cooking time
90min
  • Chicken
  • Medium
  • That’s oven cooked

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

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Ingredients

Find out about Medium PERi-PERi sauce

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
 
 

Directions

  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.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Extra Hot PERi-PERi sauce, Hot PERi-PERi sauce

Dial down: Garlic PERi-PERi sauce, Lemon & Herb PERi-PERi sauce