Piri-Piri Chicken
Ingredients
- 1 pcChicken thigh (whole)
- 4 pcGarlic (cloves crushed)
- 60 mlExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspSmoked paprika
- 1 tbspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcPiri-piri chili (chopped)
Method
Charred, crispy skin with succulent meat underneath. The chili and vinegar deliver a sharp heat that lingers on the palate.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven to maintain the crispy skin.
