Summer family recipe for 4-6 people, takes only 40 mins; recipe has chicken, chillies, red wine vinegar, red chilli, garlic clove, smoked paprika, oregano, thyme, golden caster sugar and lemon.
Piri-piri chicken
Course: Summer family
Servings
4 - 6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 6 garlic cloves
- Red Chilli: 6 red chillies
- Smoked Paprika: 2 tsp smoked paprika
- Lemon: 2 lemons, juiced
- Chicken: 1 chicken, about 2kg
- Oregano: 1 tsp dried oregano
- Thyme: 1 tsp dried thyme
- Golden Caster Sugar: 1 tsp golden caster sugar
- Red Wine Vinegar: 100ml red wine vinegar
- Chillies: 2 dried hot chillies
Directions
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in afood processorand blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a smallknifeto score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you're ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
