Chicken Piri Piri
Ingredients
- 1 whole chicken (around 1.2kg)
For the Piri Piri Sauce
- 4 small onions
- 8 cloves garlic
- 1 lemon
- 4 tbsps apple cider vinegar
- 4 tbsps olive oil (maybe more depending on how thick the sauce ends up)
- 1 tsp chipotle chilli flakes (any chilli flakes will work)
- 4 tbsps smoked paprika
- 1 tbsp dried oregano
- 1 birdseye chilli (more if you like it hotter)
- salt & black pepper
Instructions
Make the Piri Piri Sauce
- Peel and roughly chop the onions and the garlic.
- Juice and zest the lemon.
- Add all the ingredients except the olive oil to a food processor and blitz into a paste.
- Add the olive oil, bit by bit until you have achieved the right consistency and season well with salt and black pepper.
Marinate the Chicken
- Spatchcock the chicken (see my instructions https://emmaeatsandexplores.com/spatchcock-a-chicken/ if you are unsure how to do this).
- Score some deep cuts into the fleshy parts of the chicken (thighs and breasts).
- Smear half of the Piri Piri sauce onto the meat or fish and leave to marinate for a few hours before cooking.
Cooking the Chicken
- Allow the chicken to come to room temperature before cooking.
- Set the BBQ to a medium heat.
- Cook the chicken with the lid closed, turning every 10 minutes or so basting the meat with more of the Piri Piri sauce as it cooks.
- BBQ for around 35-45 mins until the chicken is cooked all the way through and slightly charred on the outside.
- Allow to rest for 10 mins before serving.