Peri Peri Chicken

Spicy, smoky butterflied chicken with African-Portuguese flavours.

Ingredients

• 1 whole chicken, backbone removed (butterflied)
• 2 large garlic cloves, smashed and roughly chopped
• 2 medium shallots, rough chopped
• 2 Fresno chillies, rough chopped
• 3 tsp kosher salt (1 tsp in marinade, 2 tsp before cooking)
• 2 dry bay leaves
• 1.5 tbsp smoked paprika
• 8 sprigs thyme, stripped
• 2 tbsp tomato paste
• 1 lemon, juiced
• 3/4 tbsp white wine vinegar
• 90ml olive oil
• 1.5 tbsp unsalted butter (to finish sauce)
• Black pepper to taste

Method

1. Make marinade: In a blender or food processor, combine garlic, shallots, Fresno chillies, 1 tsp salt, bay leaves, smoked paprika, thyme, tomato paste, lemon juice, white wine vinegar, and olive oil. Blend until smooth.
2. Place butterflied chicken in a large dish. Reserve about 1/4 of the marinade for basting. Pour remaining marinade over chicken, rubbing it in thoroughly. Cover and marinate for at least 2 hours or overnight in refrigerator.
3. Remove chicken from refrigerator 30 minutes before cooking. Pat dry and season with remaining 2 tsp salt and black pepper.
4. Preheat grill or oven to 200°C.
5. If grilling: Cook chicken skin-side down for 15 minutes, then flip and cook for another 25-30 minutes until internal temperature reaches 75°C.
6. If baking: Place chicken on a baking tray and roast for 40-45 minutes until cooked through and skin is crispy.
7. While chicken rests, warm reserved marinade in a small saucepan. Whisk in butter until melted and glossy.
8. Serve chicken with peri peri butter sauce drizzled over top.

Nutrition (per serving, approximate)

Notes

For a spicier version, add more Fresno chillies or use bird’s eye chillies.

Serve with chips and a fresh salad for an authentic peri peri experience.

Source: ThatDudeCanCook

Tags: #african #chicken