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Spicy piri piri chicken
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Try this irresistible piri piri chicken for a flavorful midweek meal.
Ingredients:
  • 1.6kg whole chicken
  • 6 garlic cloves, thickly sliced
  • 3 tsp finely grated lemon rind
  • 36.40 gm olive oil
  • 1 1/2 tsp dried oregano
  • 4 red birdseye chillies, finely chopped
  • 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • Sliced tomato salad, to serve
  • Lemon halves, to serve
Instructions:
  • Rinse the chicken, including the cavity, under cold water, then gently pat dry with a paper towel. Place the chicken on a board with the breast-side down and the cavity facing you. Using kitchen scissors, cut along both sides of the backbone and discard it. Open up the chicken and turn it over, then press down with the heel of your hand to flatten it.
  • With a sharp knife, cut 1 or 2 slits through the thickest part of the chicken thighs and breast. Mix garlic, lemon rind, olive oil, oregano, and half of the chili in a small bowl. Place the chicken in a large glass or ceramic dish, then coat the chicken with the garlic mixture. Season with pepper. Cover and refrigerate for at least 30 minutes.
  • In a small bowl, mix together extra virgin olive oil, lemon juice, and the rest of the chili. Season with salt and pepper.
  • 1. Preheat the barbecue grill to medium heat. 2. Season the chicken with salt. 3. Grill the chicken, skin-side down, until the skin is crisp and golden, about 5 minutes. 4. Flip the chicken and continue cooking with the grill lid closed for 30 to 35 minutes until cooked through. 5. Transfer the chicken to a plate and loosely cover with foil. 6. Allow the chicken to rest for 10 minutes. 7. Cut the chicken into portions and drizzle with dressing. 8. Serve with a side of tomato salad and lemon halves.

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