Peri Peri Whole Chicken
Ingredients
- Whole chicken (with or without skin, both can be used)
- Oil 1/2 cup
- White vinegar 2 tablespoons
- Dried Red chilies 4-5 (you can also use green chilies)
- Garlic cloves 6-8
- Onion 1 medium sized
- Oregano 4 tablespoons
- Paprika powder 2 tablespoons
- Sugar 1 tablespoon
- Salt 1-1.5 teaspoon
- Black pepper to taste
- Red bell pepper 1
- Juice of 1 lemon
Instructions
- Remove the chicken’s backbone by using a pair of kitchen scissors.
- Wash it thoroughly with tap water.
- Pat dry the chicken to get rid of extra moisture.
- Roast the red bell pepper on a low flame until the peel is all charred (looks burnt).
- Wrap the bell pepper immediately in an aluminium foil. This will help in softening the peel.
- After 10-15 minutes, remove the pepper from the aluminium foil and take off the charred peel and remove seeds.
- Blend together all of the marinade ingredients in a food processor until it turns into a smooth paste.
- Pour half of the paste for later use.
- Apply the remaining half of it over the chicken thoroughly.
- Cover and marinate in the refrigerate overnight or at least 3 hours.
- Preheat the oven to 200*C for 30 minutes with both rods.
- Place the covered chicken in a baking tray and bake for 60 minutes with only lower rod.
- Uncover and roast in the preheated oven for another 60 minutes at 200°C (400°F) using both rods, until the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce if you want a smooth texture of the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise.
- To make Peri Peri rice, just mix some peri peri sauce with the plain boiled rice.
- Serve with French fries, peri peri sauce, peri peri mayo, peri peri rice and plain rice.
- Enjoy!