Peri Peri Chicken Recipe
User Reviews
5
15 reviews
Excellent
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Prep Time
30 mins
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Cook Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
South African
Peri Peri Chicken Recipe
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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.
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Ingredients
- 1 chicken about 3 1/2 to 4 pounds, backbone removed, whole roasting
- lemon about 2 to 3 tablespoons, juice of 1
- 1 peri peri sauce
- salt coarse, to taste
Instructions
- 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.
Notes
- Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered in a pan in the oven or in a grill at low temperatures (<200°).
- How to Store: Place covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of peri-peri chicken to a 13×9 casserole dish with ½ cups of water and cover with foil. Bake at 375° for 10 to 12 minutes or until hot.
- A flattened chicken is a whole chicken with the backbone removed. This is also known as a spatchcock chicken.
- Feel free to freeze the chicken backbone to use in chicken stock later.
- If you notice too many flames shooting through the grill, add a few ice cubes to those hot spots to help tame the fire without any big puffs of smoke.
- Grilling lemons helps to soften them so they can extract more juice when being squeezed.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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