Flame Grilled Peri-Peri Chicken
, Serves 4
Spatchcocked chicken basted in a blended roasted red pepper, onion and chili sauce, baked, then charred on the grill.
| prepPreheat oven to 450°F / 225°C | |||||
| prepLine a large baking tray with baking paper or foil | |||||
| 1–2 tbsp olive oil | Oil vegetables, roast 450°F / 225°C, 25 min | Peel off charred pepper skin | Blend with raw garlic, chilies, aromatics | Add oil, blend smooth | Garnish with parsley, serve |
| 300 g red onions, cleaned, quartered | |||||
| 300 g red pepper, cored, deseeded | |||||
| 6 garlic cloves, peeled (roasted) | |||||
| 3 garlic cloves, peeled (raw) | |||||
| 5–8 bird's eye chilies, stems removed | |||||
| 1 tbsp lemon zest | |||||
| 60 ml fresh lemon juice | |||||
| 80 ml white wine vinegar | |||||
| 2 tbsp light brown sugar or honey | |||||
| 4 tsp smoked paprika | |||||
| 1 tsp dried oregano | |||||
| 1/2 tsp ground white pepper | |||||
| 1/2 tsp salt | |||||
| 1 dried bay leaf | |||||
| 120 ml neutral oil | |||||
| 1.5 kg chicken, spatchcocked or sectioned | Baste chicken, bake 325°F / 165°C, 45 min | Baste again, grill high 2–3 min per side | Cut lemon in half, grill with chicken | ||
| 240 ml peri-peri sauce (from above) | |||||
| 1 lemon, halved | |||||
| Handful of parsley, chopped | |||||
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