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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Course: Main Course

Cuisine: African (South)

Prep Time: 20

Cook Time: 45

Marinating: 1

Total Time: 1 1 5

Servings: people

Calories: 463kcal

Cost: $15

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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.

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