Piri Piri Chicken
My family love the Portuguese Chicken from our local take away chicken shop. But as per usual I always like to try and make things I eat out at home.
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.
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.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Great Cooking Classics'
Serves 4-5
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
1/2 cup (125ml) lemon juice
2 tablespoons olive oil
Serves 4-5
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
1/2 cup (125ml) 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.
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.
Put the chillies, paprika, oregano, salt, pepper, brown sugar, lemon juice and oil in a large snap lock bag. Mix it up a bit to combine. Add the chicken to the bag, seal the bag, and toss the marinade around, all over the chicken. Place the bag on a large bowl, and refrigerate 3 hours or overnight. Every now and then turn the bag over so all sides marinate evenly.
Preheat the oven to a hot 220C/200C fan forced.
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.
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.
Now in the base of your pan, pour in enough water to just cover the base of the pan. (I do this as the marinade burns in the base of your pan, the water makes it easier to clean off later and kind of acts like a steamer from underneath, just don't let the water touch the chicken).
Bake uncovered, about 1-1¼ hours, or until the chicken is browned and cooked through. Halfway through cooking you may need to lay a sheet of aluminium foil on top, loosely, as the chicken can start to burn. Just keep an eye on it, as soon as it is brown enough for you, place on the aluminium foil. To test if chicken is done I poke a skewer into the thickest thigh bit and if the juices run clear, it's done.
Serve with a crisp garden salad, lemon wedges and garlic bread.
Enjoy!
