Having made a big splash on the Aussie food scene, peri peri seasoning is even better when homemade.
- 1.4 kg (3 lb 1 oz) whole chicken, butterflied, skin patted dry with paper towel
- crusty bread, to serve
- salad, to serve (optional)
Peri peri sauce
- 5 fresh long red chillies
- 5 garlic cloves, unpeeled
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp soft brown sugar
- 80 ml (2½ fl oz/1⁄3 cup) olive oil
- 50 ml (1¾ fl oz) cider vinegar
- 1½ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 1 hour
To make the sauce, first preheat the oven to 220°C (430°F). Place the chillies on a baking tray and roast for 10 minutes. Set aside to cool then roughly chop. Meanwhile, blanch the garlic cloves in boiling water for 30 seconds, then peel and roughly chop. Combine with the chilli and the remaining ingredients in a small saucepan over medium heat and simmer for 2–3 minutes. Allow the mixture to cool, then puree in a blender.
Place the chicken on a tray and coat with the peri peri sauce, reserving some sauce for basting. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat a hooded barbecue grill to medium and lightly grease with oil. Place the chicken skin-side down on the grill and cook, covered, for 7–8 minutes. Turn and cook the other side, basting. Continue to cook with the hood closed, turning and basting occasionally, for a further 30 minutes until cooked through. Serve with crusty bread and, if you like, a side of salad.
Recipe from Feed The Man Meat (Smith Street Books).