Perfect Peri Peri Chicken
Perfect Peri Peri Chicken
Ingredients
- 1 whole chicken
- 1 handful peri peri peppers
- 5-6 garlic cloves
- 1-2 inches ginger root
- 1/2 red onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1/2 lemon, juiced
- 1 drizzle olive oil
- 1 splash vinegar
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 spoonful paprika
- 1 spoonful cayenne pepper
- 1 pinch black pepper
- 1 pinch salt
Instructions
- 1
Prepare the chicken: Spatchcock the whole chicken by placing it breast-side down and cutting along both sides of the backbone with kitchen shears to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Make several incisions into the thickest parts of the chicken meat (breast and thighs) to allow the marinade to penetrate deeply.
⏱️ 10 min
- 2
Prepare the Peri Peri Sauce: Add the peri peri peppers, garlic cloves, ginger, roughly chopped red onion, and roughly chopped red bell pepper to a blender.
⏱️ 3 min
- 3
Squeeze the juice from half a lemon into the blender. Add a drizzle of olive oil and a splash of vinegar. Add the fresh herbs: a sprig of rosemary, a sprig of thyme, and 1 bay leaf.
⏱️ 2 min
- 4
Season the sauce with a spoonful of paprika, a spoonful of cayenne pepper, a pinch of black pepper, and a pinch of salt. Blend all ingredients until a smooth sauce is formed. If the sauce is too thick, add a tiny bit more olive oil or water to reach desired consistency.
⏱️ 5 min
- 5
Marinate the Chicken: Pour the prepared peri peri sauce over the spatchcocked chicken. Rub the sauce thoroughly into all parts of the chicken, ensuring it gets into the incisions. Place the chicken in a large dish or a resealable bag and refrigerate to marinate overnight for best flavor (minimum 4 hours).
⏱️ 5 min
- 6
Cook the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken skin-side down on the grill. Grill for 20-25 minutes per side, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is nicely charred and crispy. You may need to move the chicken to a cooler part of the grill if it's charring too quickly.
⏱️ 40 min
- 7
Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before carving. Baste the cooked chicken with additional reserved peri peri sauce (ensure any sauce used for basting has been cooked or is fresh, unused sauce) if desired. Serve hot, garnished as preferred, perhaps with lemon wedges or fresh herbs.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Peri Peri Chicken
- 1 whole chicken
- 1 handful peri peri peppers
- 5-6 garlic cloves
- 1-2 inches ginger root
- 1/2 red onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1/2 lemon, juiced
- 1 drizzle olive oil
- 1 splash vinegar
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 spoonful paprika
- 1 spoonful cayenne pepper
- 1 pinch black pepper
- 1 pinch salt
Instructions
- 1
Prepare the chicken: Spatchcock the whole chicken by placing it breast-side down and cutting along both sides of the backbone with kitchen shears to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Make several incisions into the thickest parts of the chicken meat (breast and thighs) to allow the marinade to penetrate deeply.
⏱️ 10 min - 2
Prepare the Peri Peri Sauce: Add the peri peri peppers, garlic cloves, ginger, roughly chopped red onion, and roughly chopped red bell pepper to a blender.
⏱️ 3 min - 3
Squeeze the juice from half a lemon into the blender. Add a drizzle of olive oil and a splash of vinegar. Add the fresh herbs: a sprig of rosemary, a sprig of thyme, and 1 bay leaf.
⏱️ 2 min - 4
Season the sauce with a spoonful of paprika, a spoonful of cayenne pepper, a pinch of black pepper, and a pinch of salt. Blend all ingredients until a smooth sauce is formed. If the sauce is too thick, add a tiny bit more olive oil or water to reach desired consistency.
⏱️ 5 min - 5
Marinate the Chicken: Pour the prepared peri peri sauce over the spatchcocked chicken. Rub the sauce thoroughly into all parts of the chicken, ensuring it gets into the incisions. Place the chicken in a large dish or a resealable bag and refrigerate to marinate overnight for best flavor (minimum 4 hours).
⏱️ 5 min - 6
Cook the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken skin-side down on the grill. Grill for 20-25 minutes per side, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is nicely charred and crispy. You may need to move the chicken to a cooler part of the grill if it's charring too quickly.
⏱️ 40 min - 7
Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before carving. Baste the cooked chicken with additional reserved peri peri sauce (ensure any sauce used for basting has been cooked or is fresh, unused sauce) if desired. Serve hot, garnished as preferred, perhaps with lemon wedges or fresh herbs.
⏱️ 10 min