Homemade Peri peri Chicken

Recipe By: Jay Miller

Serves: 4-6

Preparation Time: 20 Minutes

Cooking time: 1 – 1.5 Hours

INGREDIENTS

for the Marinade: 

4-6 fresh red chilies (adjust based on your heat preference)

4 cloves garlic

1 small red onion, chopped

1/4 cup fresh lemon juice (2 lemons)

1/4 cup olive oil

2 Tbsp smoked paprika

1 tbsp dried oregano

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

2 Tbsp white vinegar or apple cider vinegar

1 Tbsp brown sugar, optional

 for the chicken:

1 whole chicken cut into 8 pieces

Fresh lemon wedges and chopped parsley (for garnish)

METHOD

In a blender or food processor, combine the chilies, garlic, red onion, lemon juice, olive oil, smoked paprika, oregano, cumin, salt, black pepper, vinegar, and brown sugar.

Blend until smooth.

Pat the chicken pieces dry with paper towels.

Place the chicken pieces in a large zip-lock bag or a shallow dish.

Pour the marinade over the chicken, ensuring it is well-coated on all sides.

Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavour.

Preheat your oven to 200°C.

Line a baking tray with foil and place a wire rack on top.

Lay the marinated chicken pieces on the rack, breast side up.

Roast for 45-60 minutes at 180C, basting with extra marinade halfway through, until the skin is crispy and golden.

The chicken is done when the internal temperature reaches, or the juices run clear when pierced.

Let the chicken rest for 10 minutes before serving.

Garnish with fresh lemon wedges and chopped parsley.