Peri-Peri Chicken

Easy Portuguese Peri-piri chicken recipe is perfect for
the barbecue - and ready in 30 minutes.

Ingredients

1 whole chicken (about 1kg/2lb 3oz), spatchcocked

salt and freshly ground black pepper

For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it

1 tbsp garlic, blanched and chopped

1 tsp salt flakes

½ tsp oregano

½ tbsp paprika

100ml/3½fl oz olive oil

50ml/1¾fl oz red wine vinegar

To serve Chips And Salad

Preparation method

.To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4.
Place the chillies on a roasting tray and roast them for 10 minutes.

.Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano,
paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

.Allow the mixture to cool, then blend it to a purée in a jug blender or food processor.
Store in a lidded container at room temperature; it will keep for about a month.

Shake before using.

.Place the spatchcocked chicken in a sealable plastic bag.
Add half the piri-piri sauce, spreading it evenly over the chicken.
Seal and marinate in the refrigerator for at least one hour.

Technique: Spatchcocking chicken and poultry .

.Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob.
Alternatively, light your barbecue.

.Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side,
until golden brown.

.Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes,
until cooked through.

Alternatively, place the chicken on a medium heat barbecue, covered,
for 10-15 minutes on both sides or until cooked through, basting regularly

with the remaining piri-piri sauce.

.Serve with chips and salad.