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This Peri Peri Chicken recipe involves marinating chicken in a citrusy, spicy chili sauce, grilling it, and basting it until golden brown.
INGREDIENTS
- 1 whole roasting chicken, about 3 1/2 to 4 pounds, backbone removed
- juice of 1 lemon, about 2 to 3 tablespoons
- 1 peri peri sauce (see below video for recipe)
- coarse salt to taste
DIRECTIONS
- Remove the backbone of the chicken. Turn the chicken over and press down on the chicken breast sternum to flatten it.
- Dry the chicken well on all sides with paper towels. Add it to a bowl and rub it down with the juice of 1 lemon, including underneath the breast skin.
- Generously season the chicken on all sides with salt. Set it to the side at room temperature.
- Make the peri peri sauce and divide it into two containers.
- Using 1 portion of the sauce, generously coat the chicken, rubbing it down on all sides and underneath the skin.
- Cover it and store it for 4 to 48 hours. In the refrigerator.
- Heat your gas grill, smoker, or charcoal grill to high heat, which is between 500° and 600°.
- While the grill is heating, remove the chicken from the refrigerator and set it at room temperature for about 30 minutes to remove the chill.
- When the grill is preheated, Place the flattened chicken skin side down. Immediately turn the heat down to medium.
- Cook for a total of 8 to 12 minutes or until charred grill marks are formed on the skin side. I like to cook for 4 to 6 minutes then turn it 90° and cook for a further 4 to 6 minutes.
- Carefully flip the chicken over and cook for 30 to 40 minutes or until the thickest part of the chicken reads about 160° to 162°.
- During this process, baste the chicken every 10 minutes with the cooked peri peri sauce.
- Remove the chicken and let it rest for 5 to 7 minutes. During this time, you can optionally grill a few lemon halves.
- Serve the chicken with optional lemons and additional peri peri sauce.
Peri Peri Sauce
INGREDIENTS
- 6 to 8 seeded Fresno peppers
- 10 garlic cloves
- 1 peeled shallot
- 2 teaspoons paprika
- Juice of 2 lemons, about 5 tablespoons
- 1 cup olive oil
- coarse salt to taste
- ½ cup water
DIRECTIONS
When Using as a Marinade:
- Add the seeded chili, shallot, garlic, lemon juice, and paprika to a food processor.
- Process on high speed while slowly drizzling in the olive oil.
- Adjust the seasonings with salt and mix until combined.
- Store or serve it.
When Using as a Sauce
- If you’d like to use it as a sauce, add it to a medium-sized sauce pot with a ½ cup of water.
- Simmer it over low heat while stirring occasionally for 25 to 30 minutes to thicken and concentrate the flavor.
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