Empty My Fridge
Peri Peri Chicken
Ingredients
- Bell pepper · sliced2
- Red onion1
- Olive oil60 ml
- Salt2 tsp
- Garlic6 cloves
- Smoked paprika1 ½ tbsp
- Red wine vinegar60 ml
- Oregano · dried2 tsp
- Chili pepper · chopped2–3
- Coriander seed · ground1 tsp
- Sugar2 tsp
- Lemon
- Black pepper · ground
- Whole chicken1.65–1.8 kg
- Bay leaf3
- Potato1 kg
Instructions
- Preheat the charcoal grill with rotisserie to 200°C (390°F), leaving room for a drip tray below.
- Brush the capsicum and onion with a little oil and grill for 8-10 minutes, turning now and then until charred and soft.
- Let them cool for 5 minutes, then blend with the garlic, paprika, vinegar, oregano, chillies, coriander, sugar, lemon zest, remaining oil, salt and pepper until smooth.
- Put the bay leaves and some marinade inside the chicken, tie the legs and wings, then coat it all over with half the marinade. Refrigerate for 1 hour to overnight.
- Skewer the chicken on the rotisserie. Place the potatoes, oiled and salted, in a tray on the coals under the chicken.
- Rotisserie the chicken with the lid on for 55-60 minutes, until the skin is well coloured and the juices run clear when the thighs are pierced.
- Rest the chicken for 10 minutes.
- Simmer the remaining marinade with the lemon juice for 15 minutes, stirring now and then. Add the resting juices and cook for 5 more minutes.
- Carve the chicken and serve with the sauce and potatoes.
Summarized from Andy Cooks's video. Watch it for the details.
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GarlicOnionLemonBell pepperPotatoRed onionChickenWhole chicken
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