Side Pannel
Portuguese Chicken with Piri-piri Sauce
Portuguese Chicken with Piri-piri Sauce
- Recipe Submitted by Jambalaya on 08/25/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- 1 whole chicken (about 1.2kg), butterflied (alternatively, use whole chicken legs)
- Salt and freshly ground black pepper
- ~~~~~ For the piri-piri sauce: ~~~~~
- 6-12 fresh red chillies, depending on how hot you want it
- 1 tbsp minced garlic
- 1/2 tsp salt, or to taste
- 1 bay leaf
- ½ tsp oregano (optional)
- ½ tbsp paprika
- 100ml/3½fl oz olive oil
- 1 1/2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp brown sugar
Directions
To make the piri-piri sauce, boil the chillies in a pot of water for 3-5 minutes. Drain and roughly chop the chillies. Place the chillies, garlic, salt, bay leaf, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for about 5 minutes. Stir in lemon juice and sugar to taste.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature.
Rub some salt and black pepper all over the butterflied chicken. Place the chicken in a sealable plastic bag. Add 2 tbsp of the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for 4 hours or overnight.
Preheat the oven to 200C (400)F. Place the chicken in a roasting tray and roast in the oven for 45 minutes or until cooked. Baste the chicken with pan juices halfway through roasting.
Serve with extra piri-piri sauce, chips and salad. I made a simple pear and rocket salad with a lemon and olive oil dressing to go with it. Yum!
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature.
Rub some salt and black pepper all over the butterflied chicken. Place the chicken in a sealable plastic bag. Add 2 tbsp of the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for 4 hours or overnight.
Preheat the oven to 200C (400)F. Place the chicken in a roasting tray and roast in the oven for 45 minutes or until cooked. Baste the chicken with pan juices halfway through roasting.
Serve with extra piri-piri sauce, chips and salad. I made a simple pear and rocket salad with a lemon and olive oil dressing to go with it. Yum!
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
