Peri-Peri Chicken
Juicy chicken with a golden-brown skin, spicy chili, garlic and a bright lemony tang — in the style of Mozambican grill houses.
Ingredients
- chicken pieces with skin800 g
- fresh chili pepper3 pcs
- garlic3 cloves
- lemon1 pcs
- paprika1 tsp
- olive oil2 tbsp
- salt1 tsp
Instructions
Pat dry 800 g of skin-on chicken pieces; if the pieces are large, make 1–2 shallow cuts on the meat side so the marinade can penetrate better.
In a mortar or blender, finely chop 3 fresh chili peppers and 3 garlic cloves. Add the juice and finely grated zest of 1 lemon, 1 tsp paprika, 2 tbsp olive oil and 1 tsp salt; mix into a smooth, spicy paste.
Set aside 2 tbsp of the marinade for basting. Rub the chicken evenly with the rest, cover and refrigerate for at least 1 hour.
Preheat the oven to 200 °C. Arrange the chicken skin-side up in a single layer on a baking tray; do not reuse the marinade that has touched raw chicken.
Roast the chicken for 40 minutes, basting with the reserved clean marinade after 20 minutes. For a crisper skin, switch on the grill for the last 5 minutes and watch closely so the chili doesn't burn.
Check for doneness: the thickest part should reach 74 °C and the juices should run clear. Let the chicken rest for 5 minutes before serving hot.
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