Mains · Recipes · Side Dishes

BBQ Roast Chicken with Three Sides.

Peri Peri BBQ Chicken

So after a week where life hasn’t allowed me much time to indulge my blogging hobby, I have decided to take advantage of the beautiful weather and have a BBQ. It went well so I will share my new-found culinary discoveries with you all. I hope you enjoy them as much as we have.

The main event is a BBQ, peri peri chicken cooked over a tray of beer so you get that delicious mix of smoke and beer tastes coming through. The skin went perfectly crisp and the meat stayed incredibly moist.

The side dishes are: cheesy potato bites, garlic butter mushrooms and balsamic vegetables.

I used a small chicken so adjust cooking times accordingly.

BBQ, Peri Peri Chicken


1 Sachet Peri Peri marinade

2 tbsp Olive oil

1 Chicken

100ml Lemon Juice

1/2 Can of Larger


  1. Mix the Peri Peri with the olive oil and then coat the chicken in it. Wrap with cling film and refrigerate. This is best done the day before so there is plenty of time for all those flavours to soak in.
  2. About 30 mins before you want to start cooking place your coals in the BBQ leaving a gap in the middle and light them. Allow them to reach the ember stage. Pour your beer into a disposable tin tray and place that between the coals like in the photo below. Please be very careful!
  3. Unwrap the chicken and place on the BBQ above the tray.
  4. Cook for 1 hour breast side up. Baste with the lemon juice every 20 mins to help keep things moist.
  5. After the hour cook the chicken breast side down for 20 mins.
  6. Make sure the juices are running clear and then place on a plate, covered with foil to rest for 20 mins.
  7. Carve and serve.

Cheesy Potato Bites (Per Person)

1 Medium potato

20g Mature Cheddar cheese; grated.

1/4 tsp Paprika

1/2 clove garlic; crushed

Olive oil spray

1tbsp Worcestershire Sauce

Salt and Pepper to taste

  1. Rinse and chop the potatoes into 5 cm cubes. There is no need to peel them.
  2. Boil them in slightly salted water for 10-15 mins until a fork can easily stab them.
  3. Drain and run some cold tap water over them to cool them quicker.
  4. Lie a large piece of tin foil out flat and place the potato pieces in the centre.
  5. Sprinkle all the seasonings over the potatoes and then sprinkle over the cheese.
  6. Spray the food with the oil in an even coat.
  7. Wrap the foil into a parcel shape. (Works best if its one parcel per person)
  8. This will take about 20 mins to cook on a BBQ.
  9. Remove from heat, unwrap and serve.

Garlic Butter Mushrooms (2 Servings)

200g Button Mushrooms (sliced in half)

30g Salted butter

2 Cloves garlic, crushed

1/2 Chilli; sliced finely.

Salt and pepper

  1. Place a large sheet of tin foil flat and place the mushrooms onto the centre.
  2. Add all the other ingredients.
  3. Wrap up into a parcel and then cook on the BBQ for 20 mins.
  4. Remove from heat, unwrap and serve.

Balsamic Vegetables (2 servings)


1 Red pepper (Sliced)

1 Yellow pepper (Sliced)

1 Red onion (Sliced into chunks)

1 Courgette (Sliced into 1cm circles)

100g Plum Tomatoes (halved)

1 Clove garlic (crushed)

1tsp mixed herbs

3tbsp Balsamic Vinegar

1tbsp Olive oil

  1. Place a large piece of tin foil down completely flat.
  2. Put all of the vegetables in the centre.
  3. Fold up the edges to make a bowl shape and then add in all the other ingredients.
  4. Close into a parcel
  5. Cook for 30 mins on a BBQ.
  6. Remove from heat, unwrap and serve.

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