Flava Packs PERi-PERi Chicken Recipe
Serves: 2-4
Prep Time: 15mins (+marinating)
Difficulty: Medium
Cooking Time: 1hr 30 mins
IngrEdients
Whole Chicken
Oil
Dried Parsley
Chilli Oil
Tomato Paste
Onions (Scorched/Charred)
Red Peppers (Scorched/Charred)
Red Chillies (Scorched/Charred)
Garlic (Peeled)
For the Marinade:
Soy Sauce, Fish Sauce,
Rice Wine Vinegar, Ginger Powder
Method
Add all the ingredients except the chicken to a blender and blend until smooth adding more oil if it becomes too thick.
Coat the chicken with half the marinade and mix until chicken is coated. Leave to marinate for up to 24hrs in the fridge.
Place all the chicken pieces on a roasting tray and place the tray in preheated oven at 140c for 1hr.
Around 30mins in, start up the bbq.
(If you are skipping the bbq then once 1hr has passed, remove the chicken, baste and then put back in the oven at 220c for 20mins or until juices run clear.)
Once an 1hr has passed, remove from the oven.
Once coals are white, add the chicken and keep a close eye on it. We want it to char but not be completely burnt.
Turn every few minutes until nicely charred all over. Baste the chicken with left over marinade. Close the lid for 10mins to smoke. Remove from the heat to rest for 20mins.
Flava Tip:
Break down the whole chicken into 4 Quarters then brine the chicken before marinating. Place around 2 litres of water in a pot big enough for the water and chicken. Into the boiling water add 200grams of salt, a bunch of herbs (rosemary, Thyme, Sage), Peppercorns, lemon peel, allspice and peeled garlic cloves. Leave for around 10mins to infuse. Add a load of ice cubes and/or leave until cooled. Once cooled add the chicken to brine for an 1hr 45min. Remove and Pat Dry before marinating. For chicken pieces like thighs reduce brining time to 1hr.