AFRICAN BUSH PIRI PIRI CHICKEN

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Ingredients

  • 1.8 Kg whole chicken

Peri Peri Marinade

  • 3 red chillies (reduce for less heat)
  • 1 green chilli
  • 3 cloves garlic
  • 4 tbl AFRICAN BUSH FIRE   SEASONING 
  • 1 small red onion, chopped
  • 1 red capsicum (red bell pepper)
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar (or white vinegar)
  • 3 tbsp olive oil

Peri Peri Sauce

  • 3 tbsp reserved marinade
  • 1/4 cup water
  • 1 tbl AFRICAN BUSH FIRE SEASONING 

InstructionsHow to spatchcock chicken

  1. Lay the chicken flat on a surface, legs down. 
  2. Hold the neck and cut next to the backbone with a pair of scissors.
  3. Cut all the way down till the end of backbone.
  4. Cut the other side of backbone and reserve backbone for chicken stock (freeze for later use).
  5. Push open the chicken, turn around and lay flat with the legs to the side.

Peri Peri Chicken

  1. Combine all marinade ingredients in a food processor and blend well. 
  2. Reserve 3 tbsp of marinade and brush remaining marinade on both sides of the chicken. 
  3. Refrigerate 4 hours to overnight for juicy, well marinated, tender chicken.
  4. Fire up your grill or heat grill pan. 
  5. Place breast side up. Grill for 10 minutes.
  6. Flip over with breast side down. Cook 25-30 minutes.
  7. Flip over once more and grill for another 5 minutes.
  8. Quarter chicken while still hot and cut apart wing pieces as well. 

Peri Peri Sauce

  1. Add reserved marinade, water and AFRICAN BUSH FIRE SEASONING to a saucepan and bring to boil.
  2. Taste and adjust according to your taste (add a little sugar sugar if you like less heat).
  3. Cook for 2 minutes and remove.
  4. Blend sauce if you want it smooth, I leave it as is. 

CHECK OUT MORE RECIPES WITH NAJO CHEF NATHAN DAVIDSON