Butterflied Chicken with Authentic Peri Peri Marinade
Easy
2hrs
4
Butterflied Chicken with Authentic Peri Peri Marinade
Rated 3.5 stars by 22 users
Servings
4
Prep Time
2 hours 5 minutes
Cook Time
1 hour 5 minutes
Ingredients
-
2 capsicums, stem and seeds removed, cut into chunks
- 6 garlic cloves, peeled
- 1 red onion peeled, roughly chopped
- ½ cup extra virgin olive oil
- 1 tsp flake salt
-
5 tsp Gewürzhaus Peri Peri Spice
- 1 tsp sugar
- ¼ cup red wine vinegar
- 1 whole butterflied chicken
- Peri Peri Marinade
- 1 lemon
Authentic Peri Peri Marinade
Peri Peri Butterflied Chicken
Directions
To make the Authentic Peri Peri Marinade:
- Preheat oven to 180˚C (fan forced). Place capsicum, garlic and onion in baking tray. Coat with ¼ cup of olive oil and sprinkle with salt.
Cook in the oven for 30–40 minutes until slightly blackened (but not burnt).
- Allow to cool slightly, then transfer to a blender. Add remaining ¼ cup olive oil, Peri Peri Spice, sugar, and red wine vinegar.
- Blend until smooth. Taste and adjust seasoning if needed.
To make the Butterflied Chicken:
- Marinate chicken in the Authentic Peri Peri Marinade, reserving ¼ cup for Perinase and another ¼ cup for basting. Refrigerate for 2–24 hours.
- Remove chicken from the fridge and bring it to room temperature. Preheat oven to 180˚C (fan-forced).
- Place chicken in baking tray and roast for 45 minutes to 1 hour, depending on size.
- About 15 minutes before the end of cooking, baste with the ¼ cup of marinade reserved for basting. Finish cooking in the oven or transfer to a BBQ over medium heat to brown, taking care that it does not burn.
- Rest for 10 minutes. Season to taste and serve with a squeeze of fresh lemon.
Recipe Note
Marinade will last in fridge for up to 3 days. Use to coat on meats & vegetables. For a Perinaise sauce, use the remaining Authentic Peri Peri Marinade and mix into mayonnaise (1 part marinade to 2 parts mayonnaise).
