serves
6
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 whole chicken (about 1 kg/2lb 3oz), spatchcocked
- salt and freshly ground black pepper
For the piri-piri sauce
- 6-12 fresh red chillies, depending on how hot you want it
- 1 tbsp garlic, blanched and chopped
- 1 tsp salt flakes
- ½ tsp oregano
- ½ tbsp paprika
- 100 ml olive oil
- 50 ml red wine vinegar
- 10 bay leaves
Cooling time 10 minutes
Marinating time 1 hour
Instructions
To make the piri-piri sauce, preheat the oven to 180°C. Place the chillies and bay leaves on a roasting tray and roast for 10 minutes.
Cool and roughly chop the chillies and bay leaves. Place the chillies, bay leaves, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour.
Light your barbecue.
Season the marinated chicken, and cook it on the grill for 10-15 minutes on each side, until golden brown.
Baste regularly with the remaining piri-piri sauce.
Serve with chips, bread rolls and salad.
Photography by Andrew Nowell
Cook's Notes
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.
