Peri Peri Chicken
Recipe from Andy Cooks, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.
- 1 hr 30 min
- Serves 4
- 17 ingredients
- Oven
The only one of the 3 with red capsicum, red onion, olive oil and red wine vinegar.
Ingredients
- 2 piecesred capsicum
- 1 piecered onion
- 1.75 kgwhole chicken
- 3 piecesbay leaf
- 1 kgpotato
- to servesalad
Peri Peri Marinade
- 60 mlolive oil
- 6 clovesgarlic
- 1 1/2 tbspsmoked paprika
- 60 mlred wine vinegar
- 2 tspdried oregano
- 2birds eye chili
- 1 tspground coriander
- 2 tspcaster sugar
- 1 piecelemon
- 2 tspsea salt
- freshly groundblack pepper
How it goes
1. Preheat a charcoal grill equipped with a rotisserie to 200 °C (390 °F). Allow the grill to reach temperature before starting.
2. Toss the sliced red capsicum and onion wedges with a drizzle of olive oil, then place them directly on the grill grates. Cook for 8–10 minutes, turning occasionally, until they are lightly charred and softened.
3. Transfer the grilled vegetables to a large mixing bowl and let them cool for about 5 minutes.
4. Add the cooled capsicum and onion to a blender together with garlic, smoked paprika, red wine vinegar, dried oregano, chopped birds‑eye chilies, ground coriander, caster sugar, lemon zest, the remaining olive oil, sea salt, and freshly ground black pepper. Blend until the mixture is completely smooth to form the peri‑peri sauce.
5. Place a few bay leaves and a generous spoonful of the freshly blended sauce inside the cavity of the whole chicken. Tie the legs together with kitchen string and secure the wings underneath to keep the cavity closed.
6. Transfer the chicken to a large bowl, pour half of the remaining sauce over it, and rub it all over the skin. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate.
Then 8 more steps in the full recipe.
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