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