Peri Peri Chicken

Por Andy Cooks · 90 min

Ingredientes

Modo de preparo

1. Preheat the charcoal grill with rotisserie to 200°C (390°F), leaving room for a drip tray below.
2. Brush the capsicum and onion with a little oil and grill for 8-10 minutes, turning now and then until charred and soft.
3. 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.
4. 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.
5. Skewer the chicken on the rotisserie. Place the potatoes, oiled and salted, in a tray on the coals under the chicken.
6. 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.
7. Rest the chicken for 10 minutes.
8. 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.
9. Carve the chicken and serve with the sauce and potatoes.

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