Barbecued Piri Piri Chicken
4 hrs 40 mins total time
40 mins active time
Medium
Serves 4
Ingredients
Measurements:
- 1 (3¼ lb) whole chicken
cut into eight pieces
- Olive oil cooking spray
to grease
For the piri piri sauce:
- 4 long hot red chili peppers
coarsely chopped
- 4 birds eye chili pepper
coarsely chopped
- 3 cloves garlic
peeled
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp flaky sea salt
- ¼ cup (2 fl oz) fresh lemon juice
- ¾ cup (6 fl oz) olive oil
- ¼ cup (2 fl oz) whiskey
To serve:
- Grilled corn on the cob
- Lemon wedges
Instructions
- 1To make the piri piri sauce, put the chili peppers, garlic, paprikas, oregano, salt and lemon juice in the blender and secure the lid. CHOP for 30 seconds. Scrape down the side then PUREE for a further 30 seconds until the sauce is almost smooth. MIX for 30 seconds. While the blender is running, remove the inner cap and gradually add all the oil until the sauce has thickened.
- 2Pour half the piri piri sauce into an airtight container, seal and refrigerate. Pour the remaining piri piri sauce into a large resealable bag, add the whiskey and mix until well combined.
- 3Make deep diagonal cuts into the chicken pieces. Place the chicken in the bag with the piri piri sauce. Seal and turn to coat. Refrigerate for 4 hours, or overnight, to marinate.
- 4Heat a grill on medium-high heat.
- 5Remove the chicken from the marinade, discard the marinade in the bag. Spray both sides of the chicken with oil. Cook for 20-25 minutes, turning occasionally, until charred and cooked through. Alternatively, place the chicken on a greased rack over a baking sheet lined with parchment paper. Roast at 400°F for 35-40 minutes until the chicken is cooked through.
- 6Divide the chicken, corn and lemon wedges between 4 serving plates. Serve with the reserved piri piri sauce.Tip: If you like your sauce a little less hot, remove the seeds from the chili peppers before adding to the blender.
