Preheat oven to 180˚C (fan forced). Place capsicum, garlic and onion in baking tray. Coat with ¼ cup of olive oil and sprinkle with salt.
Cook in the oven for 30–40 minutes until slightly blackened (but not burnt).
Allow to cool slightly, then transfer to a blender. Add remaining ¼ cup olive oil, Peri Peri Spice, sugar, and red wine vinegar.
Blend until smooth. Taste and adjust seasoning if needed.
To make the Butterflied Chicken:
Marinate chicken in the Authentic Peri Peri Marinade, reserving ¼ cup for Perinase and another ¼ cup for basting. Refrigerate for 2–24 hours.
Remove chicken from the fridge and bring it to room temperature. Preheat oven to 180˚C (fan-forced).
Place chicken in baking tray and roast for 45 minutes to 1 hour, depending on size.
About 15 minutes before the end of cooking, baste with the ¼ cup of marinade reserved for basting. Finish cooking in the oven or transfer to a BBQ over medium heat to brown, taking care that it does not burn.
Rest for 10 minutes. Season to taste and serve with a squeeze of fresh lemon.
Recipe Note
Marinade will last in fridge for up to 3 days. Use to coat on meats & vegetables. For a Perinaise sauce, use the remaining Authentic Peri Peri Marinade and mix into mayonnaise (1 part marinade to 2 parts mayonnaise).
