Peri Peri Chicken
You guys, peri peri chicken is the bee’s knees. This is for real one of the best ways to cook and eat chicken. The marinade is incredible, the meat is so tender, juicy and just an all around fun time to eat. The marinade technique might not be what you are used to, try it out for yourself.
Ingredients
DRY BRINE (WHOLE CHICKEN):
- 2400 g whole chicken
- 25 g kosher salt
- 12 g sugar
DRY BRINE (CHICKEN LEG QUARTERS):
- 2400 g bone-in skin on chicken leg quarters, 6 quarters
- 20 g kosher salt
- 10 g sugar
PIRI PIRI MARINADE/SAUCE (YIELDS APPROX. 3 CUPS):
- 150 g chopped onion
- 250 g chopped red bell pepper
- 30 g garlic
- 15 g Thai bird's eye chiles, sub 2 small habaneros
- 10 g smoked paprika
- 15 g kosher salt
- 30 g sugar
- 200 g olive oil
- zest of 2 lemons
- 50 g lemon juice, about 2 lemons
- 20 g white distilled vinegar
- olive oil or pan spray, for grill grates
Instructions
TO MAKE THE MARINADE
- In a food processor, process onion, red bell pepper, garlic, chilis, paprika, salt, sugar, olive oil, lemon zest, lemon juice, and vinegar until smooth but still a little chunky.
- Blend until broken down and saucy, but not completely smooth. The texture should be loose and rustic.
- Reserve half of the marinade in the fridge for use during cooking and finishing.
OVEN METHOD (WHOLE SPATCHCOCKED CHICKEN):
- Flip the chicken breast-side down. Using kitchen shears, cut along both sides of the spine and remove it. Flip the chicken breast-side up and firmly press down to crack the breastbone so the bird lays flat.
- Rub chicken all over with the salt and sugar mixture. Let IT sit uncovered for 25 minutes at room temperature.
- Liberally brush both sides of the chicken with half of the prepared marinade. Refrigerate uncovered overnight. Reserve/refrigerate unused marinade.
- The next day, preheat the oven to 285°F (140°C). Place chicken on a rack-lined tray and roast for 1 hour and 15 minutes. The internal temperature should reach 135–140°F (57–60°C) in the breast.
- Increase oven temperature to 475°F (245°C). Brush the bird liberally with reserved marinade (about ¼ cup). Roast for 15 minutes, then brush again lightly and roast an additional 10–15 minutes until deeply browned. Rotate bird during the final 5 minutes for even caramelization.
- While the chicken finishes roasting, pour the remaining marinade into a saucepan. Bring to a boil and simmer for 10 minutes to reduce and sterilize. Stir frequently.
- Once chicken reaches 165°F (74°C) in the breast and 175°F (80°C) in the thigh, remove from oven. Brush one final time with the cooked sauce and let rest for 10–15 minutes. Carve and serve.
GRILLED METHOD (CHICKEN QUARTERS):
- Using a paring knife, debone the chicken leg quarters, keeping skin intact. You can also grill bone-in.
- Season both sides of deboned leg quarters with salt and sugar mixture. Let them sit for 25 minutes.
- Spoon approximately 3 tbsp of marinade per piece, coating thoroughly. Refrigerate overnight uncovered.
- Preheat grill to 375–400°F (190–205°C). Oil grates generously to prevent sticking.
- Place chicken skin-side up on the grill. Dab with more marinade. Close lid and cook 3–5 minutes.
- Reduce the heat on the grill to medium-low and carefully flip to skin-side down. Grill another 3–4 minutes. Sauce the exposed side again. Repeat flipping every 3–5 minutes, saucing and rotating as needed for even browning.
- Grill for a total of 25–30 minutes until skin is well rendered and internal temp reaches 180°F (82°C). Remove from grill and brush with cooked, reduced peri peri sauce while resting.
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