• Katherine Arthurs

Dairy Free Peri Peri Grilled Chicken with Dipping Sauce

Isn't the color of the skin amazing?

Garlic, smoked paprika + thyme have always been my favorite spices/herbs. Packed with flavors, freshness + make any meal elevated. Add them into a simple marinade + they do most of the work for you.

This dish allows for the outside of the chicken - AKA skin to be crispy of course but also salty, covered in herbs + a beautiful deep red charred color. Leaving the inside meat super moist with lots of grill flavors...then add in the dip. YES! It's a meal.

Don't be scare of this big bird - Whole roasted chickens are so amazing. They deliver different cuts of meat for everyone around your table. They are economical - use the left over bones to make stock...and you may even have some left over meat for tomorrows lunch!

Dairy Free Peri Peri Grilled Chicken with Dipping Sauce

1 Whole Chicken, backbone removed

1/2 cup coconut milk - (the concentrated part at the top of the can)

1-2 scallions

2 garlic cloves

1 lemon


1/4 cup olive oil

3 garlic cloves

1 tablespoon smoked paprika

2 tablespoons dried thyme

3 small sweet red chiles

1/2 teaspoon chili flakes

2 tablespoons red wine vinegar

1 teaspoon sea salt

Make the marinade, by blending all the ingredients together using a blender, hand blender or food processor. Reserve 3 tablespoons of the marinade.

Using a platter or tray with sides, place the chicken on it skin side down. Rub the entire chicken with the marinade. Cover with plastic wrap + return to the refrigerator for 2-4 hours.

Preheat your grill to high heat. Place the chicken skin side down for 12-16 minutes or until the skin is charred. Flip over + cook for 15-20 minutes or until its cooked through. Remove + set aside on a cutting board. Spoon 2 tablespoons of the reserved marinade over the skin side of the chicken.

Combine the coconut milk, scallions, garlic cloves + remaining marinade together. Using a blender works great or just mash together with a fork. This is the dipping sauce...if you need more spice!

Cut up the chicken, squeeze lemon juice over + serve with dipping sauce.


**I grilled a few extra red chiles and served them with the chicken.

**I served ours with bay leaf jasmine rice (recipe is here) + roasted broccoli.

**Yogurt or sour cream can we used instead of coconut milk for the dipping sauce.