- 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
Marinade
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.
Enjoy!
**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.