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Peri Peri Chicken



Ingredients

2 red capsicums (bell peppers), sliced into chunks
1 red onion, cut into wedges
60ml (Ā¼ cup) olive oil
sea salt, to season
6 cloves garlic
1Ā½ tbsp smoked paprika
60ml (Ā¼ cup) red wine vinegar
2 tsp dried oregano
2-3 birds eye chilies, chopped
1 tsp ground coriander
2 tsp caster sugar
zest and juice of 1 lemon
2 tsp sea salt
freshly ground black pepper
1.65 -1.8kg (3.65 – 3.95lbs) whole chicken
3 fresh bay leaves
1kg potatoes, cut into wedges
salad, to serve

Method
Step 1: Prep the marinade
Preheat a charcoal grill with rotisserie to 200Ā°C (390Ā°F). Allow room for a drip tray underneath the rotisserie.
Drizzle capsicums and onions with a little of the oil, then place over the grill. Cook for 8-10 minutes, turning occasionally to char and soften.
Transfer to a tray and allow to cool for 5 minutes, then place in a blender with the garlic, paprika, vinegar, oregano, chillies, coriander, sugar, lemon zest, remaining oil, salt and pepper. Blend until smooth.
Step 2: Marinate the chicken
Place bay leaves and some of the marinade in the cavity of chicken, then tie legs together with some kitchen string to enclose, then tie underneath chicken to hold wings in place.
Place in a large bowl and coat all over with half of the marinade, then refrigerate for 1 hour to overnight.
Step 3: Cook the chicken
Thread chicken onto the rotisserie prong and secure in place. Place potatoes in a tray (that can sit in the base of the BBQ), oil and season with salt, and place on top of the BBQ coals under the chicken.
Cook chicken turning on rotisserie for 55-60 minutes with the lid on, until skin is well coloured and chicken juices run clear when tested at the thighs.
Set aside to rest for 10 minutes.
Step 4: Finish and serve
Meanwhile, place the remaining marinade in a small saucepan with the lemon juice. Bring to a gentle simmer, stirring occasionally, and cook for 15 minutes.
Add any resting juices from the chicken and cook for a further 5 minutes.
Carve the chicken and serve with the peri peri sauce, the roasted potatoes and a green salad.

#recipe #cooking

31 Comments

  2. @ads3768-k2e

    Be sure to add lemon juice to the extra marinade you prep on stovetop only…I added it to the main marinade so I hope it doesn't impact the bird at all šŸ™‚

  5. @m.pearce3273

    Real piripiri Chicken uses hot pepper šŸŒ¶ļøšŸŒ¶ļøšŸŒ¶ļøšŸŒ¶ļø not bell pepper šŸ«‘

  10. @TheIncredibleJounan

    Three times did I make sounds watching this. When Andy put the marinade/sauce on the chicken, when he brought out the rotisserie rod, and when he put the potatoes under the chicken.

    All versions of "oooh", "aaaw", "ohohoho"

    Yes chef, I want an entire rotisserie chicken, how did you know?

  16. @livinagoodlife

    Just hard to find chicken that doesnā€™t taste like chlorine here in NZ since laws around chemical treatment is far more lax than other places, like Europe eg.

  20. @ungraa2149

    This looks incredible. BUTT. putting anything other than sauce on top of the chips should be illegal.

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