Barbecued Peri Peri Chicken

Serves 4-6

Ingredients:

  • 1.4 kg whole chicken, butterflied,

  • skin patted dry with paper towel

  • crusty bread, to serve

  • Portuguese salad, to serve (optional)

Peri Peri Sauce:

  • 5 fresh long red chillies

  • 5 garlic cloves, unpeeled

  • 1 teaspoon dried oregano

  • 1 teaspoon sweet paprika

  • 1 teaspoon soft brown sugar

  • 80 ml (⅓ cup) olive oil

  • 50 ml cider vinegar

  • 1½ teaspoons salt

Method:

To make the sauce, first preheat the oven to 220C. 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 Portuguese salad.

Cristy Houghton