- 22, Jun 2020
- #1
Spicy Chicken Piri Piri.
How to cook? Recipe.
Ingredients:
1.6 kg whole chicken
6 cloves of garlic, coarsely chopped
3 teaspoons finely grated lemon peel
2 tablespoons of olive oil
1 1/2 teaspoons dried oregano
4 red peppers, finely chopped
2 tablespoons of olive oil
1 tablespoon of lemon juice
Lettuce, tomatoes and half a lemon to serve
Cooking:
Rinse the chicken (including the cavity) under cold water.
Dry with a paper towel.
Place the chicken on a cutting board, breast down, and the cavity towards you.
Use kitchen scissors to cut the chicken along both sides of the spine and throw it away.
Open the chicken and turn it over.
Press with your hand to smooth. Using a sharp knife, make 1 or 2 incisions in the thick part of the chicken thighs and breast.
Combine garlic, lemon zest, olive oil, oregano and half a chili in a small bowl.
Place the chicken in a large glass or ceramic plate.
Rub the whole chicken on top with the garlic mixture.
Season with pepper.
Cover, refrigerate for at least 30 minutes. Meanwhile, mix the olive oil, lemon juice and remaining chili in a small bowl.
Season with salt and pepper. Preheat the grill.
Season the chicken with salt.
Fry the chicken, skin down, for 5 minutes or until the skin turns golden.
Turn the chicken over.
Cook with the lid closed for 30 to 35 minutes or until cooked, it is better if the grill has stainless steel taps to allow excess fat to drain.
Put in a plate.
Cover loosely with foil.
Leave on for 10 minutes.
Serve the chicken.
Pour dressing.
Serve with tomato salad and lemon halves.
How to cook? Recipe.
Ingredients:
1.6 kg whole chicken
6 cloves of garlic, coarsely chopped
3 teaspoons finely grated lemon peel
2 tablespoons of olive oil
1 1/2 teaspoons dried oregano
4 red peppers, finely chopped
2 tablespoons of olive oil
1 tablespoon of lemon juice
Lettuce, tomatoes and half a lemon to serve
Cooking:
Rinse the chicken (including the cavity) under cold water.
Dry with a paper towel.
Place the chicken on a cutting board, breast down, and the cavity towards you.
Use kitchen scissors to cut the chicken along both sides of the spine and throw it away.
Open the chicken and turn it over.
Press with your hand to smooth. Using a sharp knife, make 1 or 2 incisions in the thick part of the chicken thighs and breast.
Combine garlic, lemon zest, olive oil, oregano and half a chili in a small bowl.
Place the chicken in a large glass or ceramic plate.
Rub the whole chicken on top with the garlic mixture.
Season with pepper.
Cover, refrigerate for at least 30 minutes. Meanwhile, mix the olive oil, lemon juice and remaining chili in a small bowl.
Season with salt and pepper. Preheat the grill.
Season the chicken with salt.
Fry the chicken, skin down, for 5 minutes or until the skin turns golden.
Turn the chicken over.
Cook with the lid closed for 30 to 35 minutes or until cooked, it is better if the grill has stainless steel taps to allow excess fat to drain.
Put in a plate.
Cover loosely with foil.
Leave on for 10 minutes.
Serve the chicken.
Pour dressing.
Serve with tomato salad and lemon halves.
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