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piri piri chicken recipe

Written on Wednesday, November 2, 2016 | 7:56:00 PM



Serves : servings 

Ingredients : 
- 1 chicken, spatchcocked
- lemon wedges, to serve
- watercress, to garnish

MARINADE
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- juice and zest of 2 lemons
- generous dash of Worcestershire sauce
- 4 mild red chillies, deseeded and chopped
- 2 red bird’s eye chillies, deseeded and chopped
- 2 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp soft light brown sugar
- 1 tsp salt

Preparation Method :
1) Put all the ingredients for the marinade in a food processor or blender and blitz until smooth. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as thoroughly as you can, then cover it and leave it in the fridge to marinate for at least 3 hours, but preferably overnight.

2) Take the chicken out of the fridge an hour before you want to cook it so it can come to room temperature.

3) To barbecue, put the spatchcocked chicken on the grill and cook it for about 5 minutes on each side over the direct heat, then move it off to the side to finish off – it will probably take another 20 minutes of regular turning, but you can speed it up a little if you put the lid on your barbecue. Spray the bird regularly with some water or beer if it is browning too quickly.

4) To cook your chicken in the oven, preheat the oven to 200°C/Fan 180°C/Gas 6, then cook for 30–45 minutes.

5) Serve garnished with lemon wedges and sprigs of watercress.




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