Originally Posted by
bensyd
Salted the skin and left it in the fridge for a few hours then just before putting on the BBQ I put on some pepper and smoked paprika and olive oil. I didn't put the peri-peri on until late, lest the garlic burn!
Might be a dumb question, but did you make the peri peri sauce or buy it? I've only used the Nando's sauce from the store, which is good, but your sauce looks better than mine ever has -- although I've never done a whole chicken.