Serves 2

• 800g spring chickens or 2 free-range baby chickens

For The Marinade

• 8 cloves garlic, crushed
• 20ml salt
• 4 bay leaves
• 20ml paprika
• juice of 3 lemons (150ml)
• 2 x 400ml tins coconut milk
• 125g butter
• 100ml olive oil

To Serve

• peri-peri or per-peri oil to taste

1 Clean the chickens and spatchcock (cut open through the back of the chicken and flatten). Make slits in the thighs and breasts.
2 Mix all the marinade ingredients and bring to the boil. Simmer for about 15 minutes until thick.
3 Remove the marinade from the pot and allow it to cool down completely.
4 Rub the chicken with the cold marinade and let stand overnight in the fridge or for at least 2 hours.
5 Grill or braai the chicken, basting with the remaining marinade, for about 30 minutes or until the chicken is just cooked and the skin is crispy. Cook the remaining marinade for 20 minutes and serve with the chicken as a sauce, with the peri-peri.

Text and image: Fairlady