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Neil Perry's piri-piri chicken

Neil Perry
Neil Perry

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Neil Perry's piri-piri chicken
Neil Perry's piri-piri chicken William Meppem

This spicy, delicious dish is made for eating with your fingers.

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Ingredients

FOR THE PIRI-PIRI OIL

  • 120g medium-long red chilli

  • 1 tbsp dried chilli flakes

  • 2 cloves garlic

  • 30ml red wine vinegar

  • 30ml whisky (optional, but provides great flavour)

  • juice of 1 lemon

  • 1 bay leaf

  • 250ml olive oil

FOR THE MARINATED CHICKEN

  • 1.6kg whole chicken, washed and patted dry

  • sea salt

  • 30ml piri-piri oil

  • 10g smoked paprika

  • 2 cloves garlic, finely chopped

  • 10g thyme, finely chopped

  • 1 lemon, juiced

  • lemon wedges, to serve

Method

  1. 1. For the piri-piri oil, place all the ingredients except the oil into a blender and blitz until smooth, slowly adding the oil after 20 seconds. Place in a container and let sit for a minimum of 1 hour, but preferably overnight.

    2. For the chicken, use a sharp knife or kitchen shears to remove the backbone. Then flatten it out by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Rub with sea salt in both the cavity and skin before transferring it to a wire rack set over a foil-lined baking tray.

    3. In a bowl, combine the 30ml piri-piri oil, smoked paprika, garlic, thyme and lemon juice and mix well to combine. Rub mixture all over the chicken and allow chicken to marinate for 1 hour or overnight.

    4. Preheat oven to 240˚C (220˚C fan-forced). Roast the chicken, basting occasionally with extra piri-piri oil until cooked through, about 25 minutes. The juice should run clear when the thickest part of the thigh is pierced with a skewer.

    5. Remove chicken from the oven, and allow to rest before carving and serving with extra piri-piri oil and lemon wedges. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/neil-perrys-piripiri-chicken-20190326-h1cts3.html