@thestrongcook: How to Make Piri Piri Chicken 🐓🌶️ 🐓🌶️ INGREDIENTS: 1 small chicken/cornish hen, 2-3lbs 2 large red bell peppers 2 Portuguese long hot peppers 5-6 long pencil hot peppers 5 cloves garlic 1 red onion 1/4 bunch of parsley, just the leaves 1 lemon (zest and juice) 1 tsp smoked paprika 1 tsp ground coriander INSTRUCTIONS: (process begins 24 hours before cooking) 1. Pre-heat your oven to 450 degrees F. Remove the skin from your onion and garlic, and the stems from your peppers. Roast your peppers, onion and garlic, coated in olive oil and seasoned with salt, in your oven for ~15 minutes, or until charred and blistered. Remove your garlic from the tray after 5 minutes in the oven, or else it will burn. 2. Transfer all ingredients to a blender, and blend on high (starting on low speed, then gradually increasing…) with all of your other remaining ingredients until smooth. Add your olive oil while it’s blending until you reach the right consistency you’re looking for (smooth but not too thick - more of a sauce than a purée). Cool 1/4 of your sauce immediately to use as your marinade. 3. Spatchcock your chicken by removing the backbone with scissors. Flip over your chicken and press down through the breast bone to flatten the chicken. Generously season your chicken with salt, being sure cover its entire surface area. Then, using your hands, spread plenty of marinade all around your chicken, working it into all parts of the chicken. Place your chicken on a sheet tray with a wire rack overnight, exposing it to air flow. 4. When ready to cook, pre-heat your grill on high heat. Let your chicken come up to room temperature for 15-20 minutes before cooking it. Carefully place your chicken skin-side down onto the grill. A grill basket works great for this if you have one (removing the chicken from the grill can be difficult with just tongs). Allow your chicken to develop a nicely charred skin before flipping it. Turn your grill temperature down to medium-low heat. Brush more of your marinade on both sides of the chicken and continue grilling it. At this point, once you are happy with the colour that has developed on the skin of your chicken, you can either continue cooking your chicken on the upper rack of your barbecue, or transfer it to your oven. Just be sure not to leave it in direct contact with your grill, as it will burn easily. Continue cooking your chicken, applying more marinade every 5 minutes or so, until your chicken reaches an internal temperature of 62-65 degrees C at its thickest point. Remove your chicken from the heat and allow it to rest and carry over to 68-74 degrees C before slicing it (approx. 10 min rest). Slice your chicken and enjoy!

Ben Maxwell

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Region: CA

Sunday 14 September 2025 12:03:06 GMT