Peri Peri Chicken
Recipes · Dinner · Recipe, Typed Supps
Spatchcock it. A flat bird cooks in forty minutes instead of ninety and the skin crisps everywhere.
Allergens and patterns
Contains sulphites. Fits: Gluten-free.
Ingredients
- 1, spatchcocked (1400g) Whole Chicken — Backbone out and pressed flat, which is the single change that makes roast chicken a weeknight dish.
- 4 (15g) Bird’s Eye Chillies — The peri peri itself. Adjust the count freely — the rest of the marinade works at any heat.
- 2 tsp (8g) Smoked Paprika — Colour and depth. It is what makes the marinade red rather than brown.
- 2, juiced (60g) Lemon — In quantity. This is a sharp, acidic marinade and lemon is doing as much as the chilli.
- 5 cloves (30g) Garlic — A whole head is not unreasonable here.
- 3 tbsp (50g) Olive Oil — It carries the marinade onto the skin and helps it crisp rather than burn.
- 1 tsp, dried (4g) Oregano — The Portuguese half of the dish’s ancestry.
- 1 1/2 tbsp (25g) Red Wine Vinegar — With the lemon. Peri peri sauce is preserved by its acidity and it should taste like it.
Nutrition per serving
- Calories: 692.8 kcal
- Protein: 71.8g
- Carbohydrate: 1.8g
- of which sugars: 0.6g
- Fat: 43.5g
- of which saturated: 11.4g
- Fibre: 4g
- Sodium: 164.8mg
Method
- Cut the backbone out of the chicken with scissors and press it flat.
- Blend everything else into a marinade and rub it all over and under the skin.
- Marinate at least two hours, then roast at 200°C for 40–45 minutes, basting once.
- Rest 10 minutes before cutting.
Nutrients it supplies
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