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Marinated Butterflied Chicken with Chargrilled Corn and Capsicum Salsa

Marinated Butterflied Chicken with Chargrilled Corn and Capsicum Salsa

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15 mins + 45 mins
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Serves 4-6


  • 1 cup (250ml) Nando’s PERi-PERi Marinade
  • 1 Whole chicken, butterflied
  • 2 Lemons, thickly sliced
  • 2 Bay leaves
  • 1 Tbsp Olive oil

Chargrilled Corn and Capsicum Salsa

  • 1 Red pepper (capsicum)
  • 4 Corn cobs, husks removed
  • 1/3 Cup (80ml) Coriander leaves, roughly chopped
  • 3 Spring onions, thinly sliced
  • 1 Tbsp Lemon juice
  • 1 Tbsp Olive oil
  • Salt and freshly milled black pepper


1. For the chicken, combine all of the marinade ingredients, rub over the chicken. Cover and chill for at least 3 hours or overnight.

2. Cook the chicken and lemon slices on a hot grill or barbecue, basting with the PERi-PERi sauce frequently. Cook for 35 – 45 minutes, or until the chicken is cooked.

3. For the corn and capsicum salsa, grill the capsicum and corn over a hot grill or barbecue until lightly charred. Allow to cool.

4. Remove the skin from the capsicum. Deseed and slice thinly. Cut the corn from cob.

5. Combine the capsicum, corn and remaining ingredients together in a bowl. Season to taste and serve with the chicken.

This recipe was sent in by House of Fine Foods


Qty Price
Countdown Peri Peri Sauce $3.00 ea
$3.00 ea
Countdown Chicken Whole $11.00 ea
$11.00 ea
Fresh Produce Lemons $4.00 ea
$4.00 ea
Greggs Herbs Bay Leaves $4.39 ea
$4.39 ea
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Fresh Produce Capsicum Red $3.00 ea
$3.00 ea
Wattie's Corn Cobs $5.41 ea
$5.41 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea
Fresh Produce Spring Onion $2.40 ea
$2.40 ea
Countdown Lemon Juice $2.00 ea
$2.00 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea