For the piri piri sauce

2 red bell peppers

1 red onion

4 garlic cloves

2 tbsp red vinegar

10 piri piri chillies (or a comparable red chilli)

1.5 tbsp smoked red paprika

1 tsp dry oregano powder

1 tsp black pepper

4 tbsp olive oil

1 yellow lemon, zest

For the chicken marinade

4 tbsp piri piri sauce

1 tsp salt

1 tsp pepper

2 tbsp lemon juice

1 tbsp lemon zest

1 cup yogurt

1 tbsp smoked red paprika

To serve

1 whole organic chicken

1 cup piri piri sauce

200 g butternut puree (or any other organic pumpkin you can find)

200 g grilled broccolini (or other organic greens)

100 g roasted garlic

100 g roasted onion


Piri Piri is a sauce packed with flavourful heat and a lemony tanginess that works extremely well with all chicken dishes. The marinade also keeps the chicken juicy and moist and paired with fresh, organic veggies, this might well be the best chicken roast you ever had.

We use Organic chicken from Organics&Co, Korath province, and all vegetables are organic vegetables from the Royal Project Foundation in Thailand.


For the sauce

Roast the red bell peppers and the onion on a BBQ grill (for more smoky flavour) or in the oven at very high heat. They should be blackened on the outside but don’t need to be cooked inside. Chop the peppers and the onions and add them to a food processor together with the garlic, vinegar, chillies, smoked paprika, oregano and pepper. Puree all ingredients into a smooth paste.

Transfer the puree to a small pot or pan and simmer for about 20 minutes. Let the sauce cool down to room temperature, then transfer it to the food processor once again. Add the lemon juice and zest and slowly pour in the olive oil while the processor is running.

For the chicken

Mix all ingredients for the chicken marinade and rub the chicken inside and outside. Wrap in plastic and leave to marinade in the fridge overnight.

Place the marinated chicken in a baking dish or pan and bake at 170 C to a core temperature of 75 C. For a medium sized chicken, this should take about 1 hour.

To assemble

Season garlic cloves and onion chunks with salt and pepper and bake with chicken on the same roasting tray. Heat the butternut pumpkin puree. Season the broccolini with salt and pepper and a dash of olive oil and chargrill on a BBQ. The tips should burn lightly while the stems should still have a bite to them.

Place roasted chicken on a tray or board and arrange all vegetables around. Serve with additional piri piri sauce.

Celebrates local
Celebrates local
Includes better meat
Includes better meat