Piri-Piri Chicken

Spatchcocked chicken marinated in a homemade spicy piri-piri sauce, griddled and roasted until golden and cooked through.

Chicken Dinner Main Course Spicy Gluten Free Barbecue

Estimated Nutrition

Calories

1575

kcal / serving

3150 kcal total

Carbs

7.9g

per serving

15.8 g total

Fat

124.1g

per serving

248.2 g total

Protein

97.8g

per serving

195.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Meat

Chicken

whole, spatchcocked

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Garlic

blanched and chopped

tsp

Salt

flakes

0.5

tsp

Oregano

dried

0.5

tbsp

Paprika

OilsFats

100

Olive Oil

Vegetables

piece

Red Chilli

fresh, quantity 6-12 based on heat preference

Method

Blend the cooled mixture into a smooth purée and store in a lidded container.

Coat the spatchcocked chicken in half of the sauce and marinate in the refrigerator for at least one hour.

Roughly chop the cooled chillies and simmer them with garlic, salt, oregano, paprika, oil, and vinegar for 3 minutes.

Preheat the oven to 180°C and roast the chillies for 10 minutes.

Preheat the oven to 200°C and heat a large griddle pan or barbecue.

Roast the chicken in the oven for 30 minutes until fully cooked.

Season the chicken and sear it on the griddle for 3 minutes per side.

Serve the chicken with chips and salad.