Peri-peri chicken
A flattened whole chicken marinated in a fiery sauce of bird's eye chilies, garlic, lemon and paprika, roasted hot until blistered.
Method
- 1
Blend the chilies, garlic, paprika, oregano, lemon zest, lemon juice, vinegar, salt, sugar and olive oil into a loose sauce.
- 2
Set aside 4 tbsp of the sauce in a clean bowl for basting and serving.
- 3
Put the chicken breast side down and cut along both sides of the backbone with shears. Remove the backbone.
- 4
Turn the chicken over, open it out and press firmly on the breastbone to flatten it.
- 5
Cut a few deep slashes in the legs and thighs and rub the rest of the sauce all over and under the skin. Cover and refrigerate for at least 2 hours.
- 6
Heat the oven to 220°C. Lay the chicken skin side up on a wire rack over a roasting tray.
- 7
Roast until the skin is browned and blistered and the juices run clear from the thickest part of the thigh. Brush with 2 tbsp of the reserved sauce halfway through.
- 8
For extra char, finish under a hot grill, watching closely.
- 9
Rest the chicken, loosely covered, before cutting it into pieces.
- 10
Spoon over the remaining reserved sauce and the pan juices and serve with chips, rice or salad.
Notes
- The chicken is done when the thickest part of the thigh reads 75°C on a probe thermometer.
- Keep the reserved sauce away from the raw chicken, as it is served uncooked.
- On a barbecue, cook the flattened bird over indirect heat with the lid down, then crisp the skin over direct heat at the end.
Equipment
Blender, Poultry shears or strong kitchen scissors, Roasting tray with a wire rack, Pastry brush