Peri Peri Chicken
Cuisines
Cooking Instructions
Cooking: 60 minutes
Notes:
Blend the charred vegetables with red Thai chillies, lemon zest, lemon juice, white distilled vinegar, smoked paprika, dried oregano, ground white pepper, and garlic until completely smooth.
Simmer the blended sauce mixture in a pot with light brown sugar, a bay leaf, and whiskey for 20 minutes to concentrate the flavours, then finish by blending in vegetable oil and raw garlic before straining.
Prepare a peri-peri mayonnaise by whisking egg yolks, salt, grated garlic, and Dijon mustard, slowly streaming in vegetable oil, and folding in some of the homemade peri-peri sauce.
Make a peri-peri compound butter by beating softened salted butter with the peri-peri sauce until smooth.
Slow-roast the chicken pieces brushed lightly with peri-peri sauce in a 160°C oven for 45 to 50 minutes until the internal temperature reaches 70°C.
Finish the chicken on a hot grill, brushing repeatedly with peri-peri sauce every 15 seconds to build a sticky, glowing, caramelised glaze.
Char and Blend Vegatables
Char onions and red bell peppers over an open flame, peel, and blend with red Thai chillies, lemon zest and juice, vinegar, smoked paprika, oregano, white pepper, and garlic.
Simmer Sauce
Transfer the blended mixture to a pot with brown sugar, a bay leaf, and whiskey, simmer for 20 minutes, then blend with vegetable oil and raw garlic and strain.
Slow Roast Chicken
Season chicken pieces with salt, brush lightly with peri-peri sauce, and bake in a 160°C oven for 45 to 50 minutes until partially cooked.
Grill and Glaze
Transfer the roasted chicken to a hot grill, brush with peri-peri sauce every 15 seconds, and flip continuously until charred and glazed.
Make Sauces and Sides
Whisk egg yolks, mustard, and oil to make mayonnaise mixed with peri-peri sauce, whip softened butter with peri-peri sauce for compound butter, and prepare seasoned chips.
Serve
Plate the grilled peri-peri chicken alongside the seasoned chips, peri-peri corn, and dipping sauces, and serve immediately.
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Ingredients
| White Onion | 1 |
| Red Bell Peppers | 2 |
| Red Thai Chillies | 7 |
| Lemon Zest | 1 lemon |
| Lemon Juice | 1 lemon |
| White Distilled Vinegar | 120 ml |
| Smoked Paprika | 10 g |
| Dried Oregano | 3 g |
| Ground White Pepper | 3 g |
| Garlic Cloves | 11 |
| Light Brown Sugar | 15 g |
| Bay Leaf | 1 |
| Whiskey | 18 g |
| Vegetable Oil | 100 ml |
| Salt | To taste |
| Whole Chicken | 1 |
| Salt | To taste |
| Peri-Peri Sauce | For brushing |
| Egg Yolks | 2 |
| Salt | To taste |
| Garlic | 2 cloves |
| Dijon Mustard | 15 g |
| Vegetable Oil | 255 g |
| Lemon Juice | ½ lemon |
| Peri-Peri Sauce | 55 g |
| Salted Butter | 112 g |
| Peri-Peri Sauce | 72 g |
| All-purpose Flour | 112 g |
| Garlic Powder | 8 g |
| Paprika | 15 g |
| Onion Powder | ½ g |
| Ground Cumin | 1 g |
| Coriander Powder | 1 g |
| Lemon Pepper Seasoning | 4 g |
| Cayenne Powder | 1 g |
| Kosher Salt | 11 g |
| Granulated Sugar | 10 g |
| Ice Water | 240 ml |
| Russet Potatoes | 900 g |
| Oil | For frying |
