Piri-Piri Chicken

Charred, crispy skin with succulent meat underneath. The chili and vinegar deliver a sharp heat that lingers on the palate.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 855
• Protein: 69 g
• Carbs: 5 g
• Fat: 53 g

Ingredients

• 1 piece Chicken thigh ( whole )
• 4 piece Garlic ( cloves crushed )
• 60 ml Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Smoked paprika
• 1 tbsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Piri-piri chili ( chopped )

Instructions

1. Preparing the marinade

   Crush the garlic into a paste. In a bowl, whisk olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, and chopped piri-piri chilies. The sauce should be dark red and well combined.

2. Spatchcocking the chicken

   Open the chicken through the back by removing the backbone. Flatten it firmly with your palm until it sits flat on the board. Score the thighs slightly.

3. Marinating

   Vigorously rub the marinade all over the chicken. Focus on the area under the skin and inside the scores. Let it rest in the fridge so the flavors penetrate the meat.

4. Cooking and roasting

   Place the chicken skin-side up in a dish. Roast at 200°C. Baste regularly with the pan juices. The skin must become crispy and take on a deep mahogany color.

Chef's tips

• If you have a BBQ, use it: the charcoal flavor perfectly complements the smoked paprika.
• Let the chicken rest for 10 minutes under foil after cooking to allow the juices to redistribute.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to maintain the crispy skin.