Ingredients
4
4 servings
- •1 chicken
- •1 cup olive oil
- •½ cup white vinegar
- •8 bird-eye chillis
- •8 cloves garlic
- •2 medium onions
- •4 teaspoons dried oregano
- •4 teaspoons paprika
- •2 teaspoons sugar
- •4 teaspoons salt
- •2 teaspoons pepper
- •1 roasted pepper
- •1 lemon, juiced
- •1 lb chip
- •½ teaspoon smoked paprika
- •½ teaspoon chili powder
- •½ teaspoon garlic powder
- •¼ teaspoon white pepper
- •1 teaspoon salt
- •2 oz mayonnaise
- •2 oz hummus
Instructions
- Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
- Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
- Cover and marinate in the fridge for at least 3 hours or overnight.
- Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise or hummus!
- To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
- Enjoy!
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