Peri-peri chicken

Peri-peri chicken

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
4 garlic cloves, crushed
4cm piece root ginger, peeled and grated
4 tablespoons olive oil
4 tablespoons lemon juice
2 teaspoons chilli flakes
1 small handful chopped flat-leaf parsley
1.6kg chicken, spatchcocked
salt and freshly ground black pepper
lime wedges, to serve

Method

  1. To make the peri-peri marinade, combine the garlic, ginger, oil and lemon juice in the bowl of a food processor and process until puréed. Add the chilli and parsley and stir until combined.
  2. Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal tightly. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours, or overnight, to develop the flavours.
  3. Preheat the oven to 200°C. Line a baking dish with baking paper.
  4. Remove the chicken from the bag and drain off the excess marinade. Place the chicken on the prepared tray, breast-side down, and season with the salt and pepper. Roast in the oven for 1 hour, brushing occasionally with the pan juices. The chicken is cooked when it is golden brown and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces.
  5. Serve immediately with the lime wedges and potato chips.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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