Peri-Peri Chicken
Equipment
Ingredients
Main Ingredients
whole chicken (backbone removed)
2 piece
garlic cloves (smashed, roughly chopped)
6 clove
shallots (roughly chopped)
3 piece
Fresno chilies (roughly chopped)
5 piece
kosher salt
5 teaspoon
bay leaves (dry)
3 piece
smoked paprika
3 tablespoon
thyme sprigs (stripped)
16 sprig
tomato paste
4 tablespoon
lemon (juiced)
1 piece
white wine vinegar
1.5 tablespoon
olive oil
0.75 cup
Peri-Peri Sauce
marinade from above
0.33 portion
pan juices from cooked chicken
1 portion
unsalted butter
1.5 tablespoon
lemon (squeezed)
1 piece
black pepper (to taste)
1 teaspoon
Instructions
Prepare the chicken
Remove the backbone from each whole chicken to butterfly them.
Make the marinade
Combine garlic, shallots, chilies, salt, bay leaves, paprika, thyme, tomato paste, lemon juice, vinegar and olive oil in a bowl.
Marinate the chicken
Coat the butterflied chickens with the marinade, making sure to get it under the skin. Reserve 1/3 of the marinade for the sauce.
Season chicken
Season the marinated chickens with remaining 4 tsp kosher salt right before cooking.
Cook the chicken
Grill or roast the chicken until cooked through and skin is crispy, about 45-60 minutes total.
Make the peri-peri sauce
Combine 1/3 of the marinade with pan juices from cooked chicken, butter, lemon juice and black pepper. Heat gently until butter melts.
Serve
Serve the peri-peri chicken with the warm sauce on the side.
Original recipe
Storage
Store chicken and sauce separately. Reheat chicken to 74°C internal temperature.
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