Peri-peri chicken

By Drum Digital
12 October 2016

Moist and spicy chicken that you’ll love. Add more chilli if you prefer more heat.

By Hope Malau

Preparation: 10 min

Cooking: 35 min

Serves: 6

1 kg whole chicken

1 red pepper

6 green Chillies

6 garlic cloves

30 ml (2 T) paprika

5 ml (1 t) ground black pepper

30 ml (2 T) white wine vinegar

15 ml (1 T) dry mixed herbs

Salt to taste

45 ml (3 T) oil

Preheat oven to 200°C.

  1. With a sharp chef’s knife half the chicken, cutting it length ways. Slash the skin of the chicken.
  2. In a blender add red pepper, chilli, garlic, paprika, black pepper, vinegar, herbs, salt and oil. Blitz until all is blended.
  3. Smear the mixture over the chicken, making sure to push it through the slashed skin. Marinate for 30 minutes. Place over a roasting pan.
  4. Roast for 15 minutes. Reduce heat to 180C. and continue to roast for 20 minutes.

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