So I'm planning myself a cosmopolitan tonight!
Peri Peri chicken is something I love to order at that burger joint but some years ago my Dad started to make it on the BBQ - and now I always want his instead of theirs. My Dad's a good lot spicier but if you like that chilli afterburn, add two red chillies into the marinade, and 'she'll be right'. I haven't added them and although there is chilli powder you can't really taste it and it's super mild - even for the kids. Usually my kids can detect chilli from a mile away - they didn't with this!
We also busted out the BBQ for the first time in spring for this recipe too and it made me so happy! I love BBQ on the weekdays in particular - it just feels so festive!
1 raw chicken (I used lilydale size 18 - 1.8kg)
3 tb olive oil
2 cloves garlic
juice of 2 lemons (about 1/3 cup)
1 tb paprika
2 tsp chili powder
In a food processor combine butter, oil, garlic, lemon juice, paprika and 1 tsp of chili powder. It may seem a little curdled, but don't get discouraged!
Butterfly your chicken by cutting with kitchen shears, a very sharp knife or a cleaver (love our Ikea cleaver!) down the centre of the UNDERSIDE of your chicken. Turn it upside down and push down so it sits flat(ish)
Rub your mix all over and under the chicken, sprinkle with the remaining 1 tsp chilli powder over each side and then place in a ziplock bag or airtight container in the fridge for a minimum of 2 hours.
Heat your BBQ and then put your chicken on - beware of flames as your chicken may flame up due to the oil/butter content, don't worry! If you have a hood, put it down and BBQ for 10 minutes each side! Baste with the remainder of the marinade before you turn over.
Remove the chicken from the BBQ and rest for about 5 minutes. then cut up your chicken as you like. I like to cut into 6 pieces: Down the centre, then under each wing and above the hip (top of drumstick)
It's incredibly juicy!!
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