Piri piri chicken

Originally from: Marianas brain

Ingredients List

  • Half head of garlic chopped
  • heaped tablespoon smoked paprika
  • heaped tablespoon salt
  • 5-6 birds eye chillis
  • olive oil
  • juice of a lemon
  • 1 large or 2 small bay leaves
  • (optional, white wine, whisky, vinegar, beer)"

Method

  1. Prepare ahead for optimal results, make a lot for basting.
  2. mash the garlic with the salt in a pestle and mortar.
  3. add the smoked paprika to form a paste
  4. chop up the chillis, add them to the paste and mix
  5. put the paste into a bowl with the olive oil and mix till combined.
  6. add the juice of one lemon, the bay leaves and mix
  7. adjust to taste. It should be sharp and a bit nippy.
  8. coat the chicken all over and inside the cavity.
  9. cut an onion in half and add to the cavity with a whole lemon (optional chopped fresh corriander)
  10. leave uncovered for as long as you can. overnight if possible in the fridge,
  11. if left in the fridge, still leave uncovered to help crispy skin, but remove from the fridge about an hour before cooking to bring to room temp
  12. Oven to 250,
  13. chicken in a roasting tray, skin side up.
  14. check after 10 minutes and base with the sauce."

Notes & thoughts

Cooking times: 250 for 20, 200 for 10, 180 for 10, Leave to rest for 20min at least