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Barbecued Piri Piri
Chicken
Prep 10 minutes plus 4 hours to marinate / Cook 25 minutes
Makes 250ml of sauce / Serves 4
1 whole chicken (1.5kg), cut into eight pieces
Oil spray, to grease
Barbecued corn cobs, to serve
Lemon wedges, to serve
Piri Piri Sauce
4 long red chillies, roughly chopped
4 birds eye chillies, roughly chopped
3 cloves garlic
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
60ml fresh lemon juice
180ml olive oil
60ml whisky
1. To make piri piri sauce: place chillies, garlic, sweet paprika,
smoked paprika, oregano, salt and lemon juice into blender jug
and secure lid.
PUREE 1 minute scraping sides half way through mixing until
almost smooth.
MIX 30 seconds. While blender is running remove inner cap and
gradually add oil in a thin steady stream until all the oil is added
and sauce is thickened.
2. Pour half the piri piri sauce into a large resealable plastic bag.
Add the whisky. Stir to combine. Place remaining piri piri sauce in
an airtight container and store in the fridge.
3. Make deep diagonal cuts in chicken pieces. Add to piri piri sauce
in the resealable bag. Toss to coat. Seal bag. Place in the fridge for
4 hours, or overnight, to marinate.
4. Heat a barbecue or chargrill plate to medium-high heat.
Spray chicken with oil. Cook for 20 – 25 minutes, turning
occasionally or until charred and cooked through.
Serve: with remaining piri piri sauce, corn cobs and
lemon wedges.
Tip: if you like your sauce a little less hot, remove seeds from the
chillies before adding to the blender.
For roasted piri piri chicken: place marinated chicken pieces
onto a greased rack over a baking tray lined with foil. Bake at
200°C (150°C fan assisted / Gas Mark 6) for 35 – 40 minutes or
until chicken is cooked through.
62


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