PERi-PERI Chicken
This chicken is in the top 10 chicken dishes I've tried. If I see PERi-PERi on the menu, it's mine. If you try PERi-PERi chicken, it will likely be on your top 10 chicken dishes. There is a little work on this, but it is easy. The hard part is spatchcock the chicken. Done be nerves spatchcock a chicken just means removing the back boan. Using a pair of kitchen shears(scissors) makes it a breeze. If you don't want to do this, just by chicken thighs or leg quarters.
Peri-Peri Chicken
PERi-PERi Chicken originating in South Africa, is among the top-10 best chicken dishes I've had. This recipe is based on PERi-PERi Chicken; I've tried to note where I've deviated.
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Servings: 4 people
Calories: 463kcal
Cost: $15
Ingredients
Marinade (Step 1)
- 6 each garlic cloves smashed and roughly chopped
- 3 shallots Medium ,rough chopped
- 5 Fresno chilis rough chopped
- 5 teaspoon kosher salt 1 in marinade and 4 for chickens right before cooking
- 3 bay leaves dry
- 16 thyme sprigs stripped, or 1 teaspoon dried
Marinade (Step 2)
- 3 tablespoon smoked paprika
- 1 teaspoon white pepper
- 1 each lemon juiced and zest if you want
- 1 ½ tablespoon white wine vinegar or cider
- 4 tablespoon tomato paste
Marinade (Step 3)
- ¾ cup olive oil
Prep Chicken and let marinate for 24 hrs(if you can, I usually do 4 hrs)
- 1 each whole chicken backbones removed
Cook the extra Marinade and finish with butter and dripping from cooked chicken
- 2 tablespoon unsalted butter to complete the sauce
Instructions
Step 1
- Using a mortar and pestle, grind all step 1 ingredients
- *the actual pepper you want to use is bird's eye pepper. I use Fresno pepper because that want I can get regularly.*thyme isn't typical, but I lvoe thyme with chicken
Step 2
- Mix in step 2 ingredents
- *Tomato paste isn't customarily added, but I think it gives this dish a little boost that I like.
Step 3
- Fold in step 3 ingredients
Shortcut (Step 1-3) with imersion blender
- Add all ingredents and blend. Doing this will not affect the flavor but will trun the the marinade an orange color insted of a deep red. This is because we are imolsifing the oil.
Spatchcock the Chicken and add marinade
- cut out the back boan and press flat (remvoe the brest plate as well)
- Marinade to both sides of the chicken
After 24 hrs of mainating (or 4 in my case)
- Pre heat oven to 350F
- Heat cast iron skilet on High heat for 5 mins
- Remvoe as much of the marinade that you can
- Add enough olive oil to cover the bottom of the skillet, then place chicken skin side down.
- Cover another skillet with foil, and place on top of the chicken.
- Cook for 8 mins Then place in the oven (with out the 2nd pan)
- Cook till the internal temp is 165F (about 45 mins) Base the chicken evey 8-10 mins with the dripping for more marinade.
- *You can cook this 100% in the oven, skipping the charing of the skin. You can also grill, which is also really good.
Reheat the Marinade for basting and dipping for service
- Add the remaining marinade to sauce pan on meadim heat.
- Add ⅓ cup bronw suger (or ¼ cup suger and 1 tablespoon of mollases).
- Add dripping from cooking the chicken, mix and serve.
Nutrition
Calories: 463kcal | Carbohydrates: 12g | Protein: 2g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 3042mg | Potassium: 424mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3389IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 3mg
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