Experience

RECIPE OF THE WEEK: Peri Peri Charcoal Chicken

Homemade Nando’s you say?

16.07.2020

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for the peri peri marinade

For the peri peri marinade:

40g Ginger

5 Garlic cloves

3-4 deseeded bird’s eye chilli

Zest of whole lemon and it’s flesh (no rind)

3 tbsp red wine vinegar

1 tbsp olive oil

1 tbsp Sriracha

1 tbsp Smoked Paprika

2 tbsp White sugar

1 large good-quality chicken (1.5kg) – butterflied is preferred

Salt and pepper

3 tbsp Kewpie mayo

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1

Mix all the marinade ingredients in a food processor until well combined. Taste test, and add more Sriracha or a deseeded chilli if you want more heat.

2

Coat ¾ of the marinade evenly all over the chicken, cover it with clingfilm and leave it to rest in the fridge for a minimum of one hour. (If you can, leave overnight - the longer the better.) Save the remaining ¼ and set aside.

3

Preheat the oven to 220 degrees. Take the chicken out of the fridge and let it sit at room temperature for 20 minutes.

4

Place the chicken into an oiled oven proof pan or a cast iron skillet and in the oven for 20 minutes.

5

After 20 minutes, gently flip the chicken over and cook for a further 30-40 minutes until cooked right through and juices run clear. Once cooked, leave it to rest for 10 minutes.

6

Put the remaining ¼ of marinade in a small saucepan and on a low heat, reduce it down to a thick paste as an extra sauce to accompany the chicken.

7

Mix 3 tbsp Kewpie Mayo with the reduced Peri Peri paste and serve with the chicken.

OR, ON THE CHARCOAL BBQ

oil the BBQ grill and place the chicken over high heat, skin-side down for about 15 minutes, flip it and put the lid on and cook for another 30-40 minutes until juice runs clear.

Peri Peri Charcoal Chicken Burger

INGREDIENT LIST:

1 large Peri Peri chicken (see above)

Salt and pepper

3 tbsp Kewpie mayo

4 Brioche buns

4 Slices of American cheese or Gruyere

1 Iceberg or little gem lettuce

1

Cut the brioche buns in half, lightly toast them on the fry-pan, wash the lettuce and dry.

2

Mix 3 tbsp Kewpie Mayo with the reduced Peri Peri paste and spread it generously on the toasted buns.

3

Carve the chicken and portion into four boneless pieces, place the chicken on the bun and lay a slice of cheese on top and in the oven under the grill for 2 minutes.

4

Add the lettuce on top and the top bun to finish.

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