Cookbook

Barbecued Piri Piri

Chicken

1 Prep 10 minutes plus 4 hours to marinate / Cook 25 minutes

2 Makes 1 cup sauce / Serves 4

1 whole chicken (1.5kg), cut into eight pieces

Oil spray, to grease

Barbecued corn cobs, to serve

Lemon wedges, to serve

Piri Piri Sauce:

4 long red chillies, roughly chopped

4 birds eye chillies, roughly chopped

3 cloves garlic

2 teaspoons sweet paprika

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

60ml (¼ cup) fresh lemon juice

180ml (¾ cup) olive oil

60ml (¼ cup) whisky

1. To make piri piri sauce: place chillies, garlic, sweet paprika,

smoked paprika, oregano, salt and lemon juice into blender jug

and secure lid.

4 PUREE 1 minute scraping sides half way through mixing until

almost smooth.

4 MIX 30 seconds. While blender is running remove inner cap

and gradually add oil in a thin steady stream until all the oil is

added and sauce is thickened.

2. Pour half the piri piri sauce into a large resealable plastic bag.

Add the whisky. Stir to combine. Place remaining piri piri sauce

in an airtight container and store in the fridge.

3. Make deep diagonal cuts in chicken pieces. Add to piri piri

sauce in the resealable bag. Toss to coat. Seal bag. Place in the

fridge for 4 hours, or overnight, to marinate.

4. Heat a barbecue or chargrill plate to medium-high heat. Spray

chicken with oil. Cook for 20 – 25 minutes, turning occasionally

or until charred and cooked through.

Serve: with remaining piri piri sauce, corn cobs and lemon

wedges.

Tip: if you like your sauce a little less hot, remove seeds from

the chillies before adding to the blender.

For roasted piri piri chicken: place marinated chicken pieces

onto a greased rack over a baking tray lined with foil. Bake at

200°C for 35 – 40 minutes or until chicken is cooked through.