1large chickenpreferably free range (alternatively use chicken portions)
2lemons
6clovesgarlicpeeled
4-6Birdseye chilliesor use alternative chillies if unavailable
1tbsporegano leaves
¼tspdried rosemary
1tbsppaprika
100mlolive oil
60mlwhite portalternatively use 2tbsp red or white wine vinegar
Salt
White pepper
Instructions
Begin by spatchcocking the chicken if using a whole bird. Place the chicken on a chopping board, breast side down, and score along each side of the spine with a sharp knife or a pair of poultry shears (there should be little to no resistance). Remove the backbone and reserve for making stock. Flip the chicken back over so it’s breast-side up and press down until the breast bone cracks and the chicken can be flattened.
Season the chicken all over with salt, a pinch of white pepper and the zest and juice of one lemon. Rub all over and leave to sit while you prepare your peri peri marinade.
Add the garlic, chillies, lemon zest and juice, oregano, dried rosemary, paprika, a generous pinch of salt and ¼ tsp white pepper to a food processor. Blend until a thick paste forms. Pour in the oil and port/vinegar and blend until fully combined.
Pour around 1/3 of the mixture over the chicken and rub all over. Leave to marinate at room temperature for at least one hour, or up to 24 hours in the fridge.
If cooking on the barbecue, place the marinated chicken on a well-oiled grill over medium heat, skin-side down, for 10-12 minutes until charred. Gently flip and baste with another 1/3 of the marinade. Close the lid and cook for 40-45 minutes, flipping once or twice and basting with the rest of the marinade, until completely cooked through. The juices should run clear and the thigh meat should reach an internal temperature of 165F if using a probe thermometer.
Leave to rest for 5-10 minutes before serving.
If cooking in the oven, preheat the oven to 180C/160C fan/gas 4.
Place the chicken in the oven, skin-side up, for 45 minutes. Baste and spoon over another 1/3 of the marinade, then return to the oven for 10-15 minutes.
Pour the rest of the marinade over the chicken and place under the grill, on high, until the skin crisps. Once fully cooked, the juices should run clear and the thigh meat should reach an internal temperature of 165F if using a probe thermometer.
Remove from the oven and allow to rest for 10 minutes before serving.
Keyword Chicken, Peri Peri Chicken, Piri Piri Chicken