Split Peri-Peri Chicken
Ingredients
- 1 Whole Chicken about 1.4kg
- 4 Green Chilies or red chillies deseeded if you don't like it too spicy
- 3 cloves Garlic crushed
- 2 teaspoon Sweet paprika
- 2 tablespoon Red wine vinegar
- 2 tablespoon Flat-leaf parsley
- 2 tablespoon Olive oil
- Lemon wedges optional, to serve
- Tabasco Sauce optional, to serve
Method
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Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through.
Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins.
Serve with lemon wedges, and Tabasco if you like it hot.
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