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Ingredients

  • ½ Cup (125ml) Nando’s Hot PERi-PERi sauce
  • ½ Cup (125ml) Nando’s Garlic PERi-PERi sauce
  • 3 Tbsp Honey
  • 1.5kg-2kg Chicken, whole
Beetroot slaw
  • 2 Beetroot
  • ½ Lemon, juiced
  • 3 Roughly chopped mini cucumbers
  • 3 Tbsp Plain yoghurt
  • Salt to taste

Cooking Instructions

1 Preheat oven to 180°C. Combine PERi-PERi sauces and honey together.
2 Place the chicken on its back. Using a knife, cut between the breastbone to butterfly the chicken.
3 Coat the chicken with the sauce and place breast side down on a baking tray to roast in the oven.
4 Halfway through roasting, turn the chicken over.
5 For the slaw, grate the beetroot and add it to the lemon juice, cucumber, yoghurt and salt.
6 Serve the slaw with the spachcock chicken torn into quarters.

This recipe uses:

Hot PERi-PERi sauce

Packed with flavour and just the right amount of heat, Hot PERi-PERi’s the perfect way to turn a meal into a tasty and fiery treat!
Find out more