BBQ peri peri chicken

🧂 Ingredients

• 1 whole chicken

  spatchcocked
• 2 red peppers / capsicums
• 3 cloves garlic
• 1/2 tsp ginger

  grated
• 1 tsp oregano
• 2 tbsp lemon
• 2 tbsp red wine vinegar
• 4 red cayenne chilis
• 2 African birds eye chilis
• salt
• pepper
• 1/2 onion
• 150 ml olive oil

Instructions

• 1 Grill the onion, chilis and red peppers on a bbq or grill pan until charred
  (5-10 minutes).
• 2 Remove seeds from peppers and slice, slice onion and slice up chilis too
  (removing pith if you don't want it too spicy).
• 3 Place all peri peri sauce ingredients in a blender and blend into a paste.
  Adding more olive oil if necessary. Allow to cool and refrigerate until use.
• 4 Once sauce has cooled split it into 3 equal amounts. 1 to marinade the chicken,
  1 to baste the chicken with and the other to finish the cooked chicken with.
• 5 Rub the marinade all over the chicken and leave to marinate 1 hour but overnight
  if possible.
• 6 On a charcoal bbq grill on indirect heat @ 160c for 45 minutes, basting twice.
  Then char it on direct heat for the final 10 - 15 minutes until the internal
  temp of the thigh/leg is 75c (see tips/tricks)
• 7 Once cooked add a final coating of per peri sauce and ENJOY!!

Nutrition Info