Peri Peri Chicken

Name: Peri Peri Chicken
Prep time: 1 h 20 min
Cook time: 1 h 15 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Portuguese
Ingredients: 2 red capsicums (bell peppers), sliced into chunks; 1 red onion, cut into wedges; 60ml (¼ cup) olive oil; sea salt, to season; 6 cloves garlic; 1½ tbsp smoked paprika; 60ml (¼ cup) red wine vinegar; 2 tsp dried oregano; 2-3 birds eye chilies, chopped; 1 tsp ground coriander; 2 tsp caster sugar; zest and juice of 1 lemon; 2 tsp sea salt; freshly ground black pepper; 1.65 -1.8kg (3.65 - 3.95lbs) whole chicken; 3 fresh bay leaves; 1kg potatoes, cut into wedges; salad, to serve

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Peri Peri Chicken

Ingredients

2 red capsicums (bell peppers), sliced into chunks
1 red onion, cut into wedges
60ml (¼ cup) olive oil
sea salt, to season
6 cloves garlic
1½ tbsp smoked paprika
60ml (¼ cup) red wine vinegar
2 tsp dried oregano
2-3 birds eye chilies, chopped
1 tsp ground coriander
2 tsp caster sugar
zest and juice of 1 lemon
2 tsp sea salt
freshly ground black pepper
1.65 -1.8kg (3.65 - 3.95lbs) whole chicken
3 fresh bay leaves
1kg potatoes, cut into wedges
salad, to serve

Equipment

Charcoal grill with rotisserie (or gas BBQ with rotisserie, or oven)
Drip tray (to sit under the rotisserie)
Blender or food processor
Large bowl (for marinating)
Kitchen string
Small saucepan
Instant-read thermometer
Chopping board and chef’s knife

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Directions

PREP THE MARINADE

Preheat a charcoal grill with rotisserie to 200°C (390°F). Allow room for a drip tray underneath the rotisserie.
Drizzle capsicums and onions with a little of the oil, then place over the grill. Cook for 8-10 minutes, turning occasionally to char and soften.
Transfer to a tray and allow to cool for 5 minutes, then place in a blender with the garlic, paprika, vinegar, oregano, chillies, coriander, sugar, lemon zest, remaining oil, salt and pepper. Blend until smooth.

MARINATE THE CHICKEN

Place bay leaves and some of the marinade in the cavity of chicken, then tie legs together with some kitchen string to enclose, then tie underneath chicken to hold wings in place.
Place in a large bowl and coat all over with half of the marinade, then refrigerate for 1 hour to overnight.

COOK THE CHICKEN

Thread chicken onto the rotisserie prong and secure in place. Place potatoes in a tray (that can sit in the base of the BBQ), oil and season with salt, and place on top of the BBQ coals under the chicken.
Cook chicken turning on rotisserie for 55-60 minutes with the lid on, until skin is well coloured and chicken juices run clear when tested at the thighs.
Set aside to rest for 10 minutes.

FINISH AND SERVE

Meanwhile, place the remaining marinade in a small saucepan with the lemon juice. Bring to a gentle simmer, stirring occasionally, and cook for 15 minutes.
Add any resting juices from the chicken and cook for a further 5 minutes.
Carve the chicken and serve with the peri peri sauce, the roasted potatoes and a green salad.

Notes

Chef Tips

Marinate overnight for the best result

The marinade penetrates deeper into the chicken with more time, and an overnight rest in the fridge also dries the skin slightly which helps it crisp more effectively on the rotisserie. Even 1 hour of marinating makes a significant difference compared to cooking straight away. If you’re short on time, score the chicken all over with a knife so the marinade gets into the flesh.

Position the potatoes directly below the chicken

The potatoes in the tray at the base of the BBQ catch the drippings from the rotating chicken: a mix of marinade, fat, and chicken juices. This is what makes them so good. Make sure the drip tray fits under the rotisserie and season the potatoes well with oil, salt, and pepper before adding them so they start caramelising from the beginning of the cook.

Gas BBQ method

You could cook this with a gas BBQ and rotisserie if you don’t have a charcoal one, but you will lose some smokiness to the dish. Turn the outer burners on but leave the inners off and place the drip try over the middle burner with the chicken rotating over it.

Oven method

To use an oven instead of BBQ, preheat the oven to 180°C fan forced (355°F) and line a large baking tray with baking paper.Place chicken on the tray and potatoes around it. Roast for 55-60 minutes until skin is well coloured and chicken juices run clear when tested at the thighs.

Storage

Leftover chicken can be carved off the frame and stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (356°F) covered with foil to retain moisture, or serve cold in wraps or rolls with salad. The peri peri sauce stores separately in the fridge for up to 5 days.

Serving ideas

You could serve this up in fresh rolls or wraps with salad or grill some corn cobs to serve with.

Spice level

This is medium-hot in spice level, which can be altered by the number of chillies you choose to add. Choose your spice journey.

Ingredient Notes

Smoked paprika:

Smoked paprika (pimentón) is made from dried red peppers that have been smoke-dried, giving it a deep, earthy flavour that is central to the peri peri marinade. Do not substitute with sweet or hot paprika for this recipe: the smokiness is important to the overall flavour profile, especially when cooking on a gas BBQ or in the oven where you lose the charcoal smokiness. It is widely available in the spice aisle of supermarkets.

Red wine vinegar:

The vinegar provides the sharp, tangy backbone of the marinade that balances the richness of the olive oil and butter-basted chicken. Red wine vinegar works best here as its flavour complements the other ingredients. White wine vinegar is the closest substitute, or you could use a good quality sherry vinegar. Apple cider vinegar works in a pinch but adds a slightly fruity note. Avoid balsamic as it is too sweet and thick.

Birds eye chilies:

Birds eye chillies are small and very hot, with a clean, bright heat. The recipe calls for 2-3, which produces a medium-hot result. For a milder version, use 1 chilli or replace with a long red chilli, which has less heat but similar flavour. For more heat, increase to 4-5 or add a pinch of cayenne pepper. If using dried birds eye chillies, use half the quantity as they are more concentrated.