Portuguese peri peri chicken
Braai or grill this chicken flattie.
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Loading... Ingredients
- 1 whole chicken
- 125 ml (½ cup) olive oil
- 3 cloves garlic, crushed
- ½ red pepper, deseeded and chopped into pieces
- 5 ml (1 tbsp) oreganum
- 60 ml (4 tbsp) lemon juice
- 60 ml (4 tbsp) white vinegar
- 2 red chillies, deseeded and sliced
- 2 green chillies, deseeded and sliced
- 5 ml (1 tsp) paprika
- 5 ml (1 tsp) salt
- Spekko Long Grain Parboiled Rice to serve
- lemon wedges to serve
For the sauce/marinade
Method
- Cut through back of chicken on either side of the spine and remove neck and spine section.
- Flatten chicken by pressing down on breast side.
- Heat the olive oil, garlic, red pepper, oreganum, lemon juice and vinegar in a small pan. Simmer for 8-10 minutes.
- Remove from heat, add chillies, paprika and salt. Cool mixture then transfer to a blender. Blend to a fine puree.
- Marinate the chicken in this mixture overnight.
- Grill in the oven, over hot coals, basting frequently until golden brown and cooked through.
- Serve on a bed of seasoned Spekko Long Grain Parboiled Rice.
- Garnish with lemon wedges.