Food & Wine
Piri piri chicken
You haven’t had chicken until you’ve sampled the African and Portuguese flavours in today’s recipe for Piri piri chicken. Simple, inventive and delicious!
Serves: Six
Ingredients:
- 1.3kg whole small fresh chicken
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons ground paprika
- 2 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon dried chilli flakes
Method:
- Place your chicken, breast-side down, on a clean works surface and use kitchen scissors or poultry shears to cut along both sides of the backbone and discard.
- Turn chicken breast-side up and push down to flatten. Tuck wings under and pat dry with paper towel. Use knife to make cuts (roughly 5mm deep, 4cm long) into meat.
- Place in glass or ceramic dish. Combine vinegar, oil, sugar, paprika, garlic, thyme, oregano, coriander and chilli flakes in a bowl. Pour over the chicken and turn to coat.
- Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Preheat covered barbecue on medium. (Alternatively, preheat oven to 200C.) Cook chicken on grill for 5 mins each side or until golden brown. Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer. Set aside, covered, for 10 mins to rest.
- Cut chicken into portions and serve.
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