This is the end of the road for me in terms of hot summer weather but my BBQ isn’t ready to retire quite yet! We’re going to bump up the flavor of Chicken by smothering it in a fresh Peri Peri marinade and grill on my BBQ. If you don’t have a BBQ, you can sear it in a hot pan and finish it off in your oven. Last year I developed a great Peri Peri marinade and I’ve been using this recipe quite a lot as it’s gives Chicken or fish a great flavour.
The Peri Peri marinade uses the Peri Peri chillies which I have not been able to find so I’m going to use Red Hots instead . These are much larger that the small Thai red chillies and I’m just going to puree them in my food processor and blend them with some other ingredients listed before.
Interestingly enough, these chilies came from Africa and were incorporated into the Portuguese cuisine. Being from Goa, India myself, we still see the remnants of the Portuguese colonies in our culture and our food.
Peri Peri BBQ Spatchcocked Chicken
- 3 Hot red fresh Chillies
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 4 Garlic cloves crushed
- 1 tsp paprika
- 2 tsps Thyme leaves
- 1/4 cup Red Wine vinegar
- 1/4 cup Olive Oil
- Juice of 1/2 a lemon
- 1/2 tsp black pepper
- 1 tsp coarse salt
- 1 roasting Chicken
- Puree the Red Hot chillies
- Add to a bowl with all the other ingredients
- If Spatchcocking the Chicken, follow the instructions in the video
- Marinate the Chicken in the Peri Peri marinade, from one hour to overnight
- BBQ till seared on both sides and finish in a 350 degree oven till cooked all the way through