This a recipe inspired by a trip to Portugal earlier this year - the famous Piri Piri Chicken. I bought a bottle of piri piri sauce back with me but you can use a supermarket brand for the same effect, or create your own! It's so easy and a definite crowd pleaser.
Ingredients
1 tbsp Piri Piri sauce (use more depending on how hot your sauce is and how spicy you want your chicken)
1 whole organic Chicken, butterflied
Salt
Pepper
a couple of springs of lemon Thyme
Chips or Salad to accompany
Recipe
About an hour before cooking, marinate your bird in the piri piri sauce. I poked a few holes with a knife into the thighs and breast area so that the sauce would get under the skin and penetrate into the meat. My sauce was eye-wateringly hot so I only used a small amount and rubbed it on with a spoon, I wouldn't recommend using your hands unless you wear gloves and the chili oils can get everywhere. If your sauce is milder and you need to use more of it, I would recommend putting the chicken into a ziplock bag with the sauce and shaking it about to coat the meat. Keep the chicken in the fridge while it's marinating.
When you are ready to start cooking, pre-heat your grill to 220 degrees. Take your chicken out of the bag and lay it onto an oven dish with a rack below it. I like to season the skin at this point with a bit of salt and pepper so that it would crisp up nicely in the grill. For a 1.5kg chicken, grill your meat for 30-35 minutes. To test if it's done, I take a metal skewer or knife and poke it into the thickest part of the chicken and then lightly touch it against the edge of my lip, if it's done it should sting a little from the heat.
Take the chicken out, and rest it on a plate covered with foil while you prepare any final accompaniments. Garnish with the sprigs of lemon thyme and serve to the hungry hoards. Enjoy.
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Ingredients
1 tbsp Piri Piri sauce (use more depending on how hot your sauce is and how spicy you want your chicken)
1 whole organic Chicken, butterflied
Salt
Pepper
a couple of springs of lemon Thyme
Chips or Salad to accompany
Recipe
About an hour before cooking, marinate your bird in the piri piri sauce. I poked a few holes with a knife into the thighs and breast area so that the sauce would get under the skin and penetrate into the meat. My sauce was eye-wateringly hot so I only used a small amount and rubbed it on with a spoon, I wouldn't recommend using your hands unless you wear gloves and the chili oils can get everywhere. If your sauce is milder and you need to use more of it, I would recommend putting the chicken into a ziplock bag with the sauce and shaking it about to coat the meat. Keep the chicken in the fridge while it's marinating.
When you are ready to start cooking, pre-heat your grill to 220 degrees. Take your chicken out of the bag and lay it onto an oven dish with a rack below it. I like to season the skin at this point with a bit of salt and pepper so that it would crisp up nicely in the grill. For a 1.5kg chicken, grill your meat for 30-35 minutes. To test if it's done, I take a metal skewer or knife and poke it into the thickest part of the chicken and then lightly touch it against the edge of my lip, if it's done it should sting a little from the heat.
Take the chicken out, and rest it on a plate covered with foil while you prepare any final accompaniments. Garnish with the sprigs of lemon thyme and serve to the hungry hoards. Enjoy.
Deluxe Dual Kabob Skewers - Set of 4 - CHEFS Essentials (Google Affiliate Ad)
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