Barbecued peri peri chicken

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Barbecue BBQ peri peri chicken Easy Food

Serves 4


1 x 1.4kg whole chicken
4 red chillies, chopped
3 garlic cloves, crushed
Pinch of salt
1 tbsp paprika
2 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
2 tbsp olive oil


To serve:
Chips
Corn on the cob
Lemon wedges


  1. Spatchcock the chicken according to the instructions on p.130.
  2. In the bowl of a food processor or mini chopper, combine the chillies and garlic with a generous pinch of salt and whizz into a paste. Stir in the paprika, vinegar, parsley and olive oil and mix to combine well.
  3. Rub the mixture all over the chicken. Set aside to marinate for at least one hour, or place in the fridge overnight if possible.
  4. Place the chicken on the centre of the barbecue, breast-side down. Cook for 20 minutes, then flip the chicken over and continue cooking for another 5-10 minutes or until completely cooked through and the juices run clear.

Per Serving: 454kcals, 22.1g fat (5.1g saturated), 2.5g carbs (0.3g sugars), 58.5g protein, 0.8g fibre, 0.213g sodium


Not barbecue weather? Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the chicken breast-side up in a baking dish and cook for 35-40 minutes or until completely cooked through.


 

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