When I told my husband I was making piri piri chicken he just said 'why, we can just go to The Char'. But when he tasted this chicken, he could not believe how moist the breast was. Now we don't usually like the breast, we find it dry and tasteless, but the kids get the legs and thighs, me and my husband get what they leave us.
This breast was amazing, it was so moist and just delicious. The whole chicken was delicious, and very little effort I must say. And far cheaper than take out. Now I will get take out again, on busy days, but this is something I will make again and again.
Also this is the first time I butterflied a chicken, once I figured out which side had the backbone, it was super easy, and cooked far quicker than cooking the chicken whole.
Also, I like to leave the seeds from one or two of the chillies in for a bit of extra heat, so if you like a bit of spice, leave a few chilli seeds in.
If you don't have a baking dish with racks in it. Just line a baking tray with baking paper (makes clean up so much easier) and place the chicken and some of the marinade over the chicken. It will still bake nicely. The great part of butterflying a chicken is all the skin is on top, so it crisps up nicely even with out racks.
This is a simple mid week meal idea, you can prep it the day before, then just put it to bake the next day.
Try this soon.
1.5kg whole chicken
4 fresh red Thai chillies, seeded, chopped finely
1 tablespoon sweet paprika
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
100ml lemon juice
2 tablespoons olive oil
Wash chicken under cold water, pat dry with paper towels.
Using kitchen scissors, cut along both sides of the backbone of chicken, discard backbone.
Place chicken skin side up, using the heel of your hand, press down firmly on breastbone to flatten the chicken.
Remove chicken from the bag, reserve the marinade. Place the chicken on an oiled wire rack over a baking dish. Pour over the reserved marinade.
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