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Delishar

Peri Peri Chicken

Serves 4
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Ingredients Method Notes

Ingredients
  

Chicken
  • 1 kg Whole chicken giblets removed and spatchcocked
  • 1-3 chilli padi/birds eye chilli 3 was spicy so adjust to taste, remove rib and seeds to tone down spice level
  • 1 red pepper
  • 1-1/2 tsp salt
  • 1 tsp whole black pepper
  • 1 tsp dried oregano
  • handful of fresh basil
  • 4 tbsp olive oil
  • 1-2 tbsp Worcestershire sauce optional
  • 2 tbsp lemon/lime juice
  • 2-3 tbsp white vinegar
  • 2 tbsp paprika
  • 2 shallots
  • 4-6 cloves garlic
  • Splash of water
Sauce
  • 1/4 cup reserved marinade
  • 2-3 tbsp water

Method
 

  1. Add all the ingredients except chicken (of course!) into a blender.
  2. Blend until combined.
  3. Reserve 1/4 cup of the marinade for the sauce.
  4. Place chicken in a snug fitting pan.
  5. Pour marinade all over chicken, rub it all over the chicken, the under side as well.
  6. Cover with cling wrap and marinate for at least an hour to overnight.
  7. Preheat oven to 200C.
  8. Remove cling wrap.
  9. Bake chicken on middle rack for 40-45 minutes or until internal temperature reads at lead 74C.
Sauce
  1. Add the reserved marinade and water in a heavy bottom saucepan over med low heat.
  2. Stir and bring to simmer, then reduce heat to low.
  3. Simmer until sauce thickens.
  4. Set aside until ready to serve.

Notes

Omit Worcestershire sauce if eating whole30 or substitute 1/2 tbsp coconut amino + 1/2 tbsp fish sauce.