Jock Zonfrillo Instagram – If you’ve got an obsession with peri peri chicken, this is a super easy recipe to make it at home. It’s aromatic, punchy and got the perfect level of heat that’ll give any fast food chain a run for its money.
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INGREDIENTS
1.8kg chicken, spatchcocked
30g olive oil
60g / half brown onion, finely diced
50g ginger, finely diced
35g garlic, finely diced
5 cayenne chillies, deseeded and finely diced
1 birdseye chilli, finely diced
10g lemon peel, finely diced
15g raw sugar
5g salt
125ml water
25g / ½ lemon, juiced
20g apple cider vinegar
75g olive oil
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METHOD
For the peri peri marinade, heat grapeseed oil in a medium saucepan over medium heat. Add the chillies, lemon peel, ginger, garlic and brown onion and sweat, stirring often, until sweet and translucent, about five minutes. Add sugar and salt and sweat for another minute. Add the water to release any caramelised bits stuck to the pan.
Add the lemon juice, vinegar and olive oil and turn the heat to low. Let the sauce tick away until the onion, garlic and ginger are completely soft and beginning to meld into the sauce.
Use a stick blender to blend about a quarter of the sauce.
To roast the chicken, preheat an oven to 240C.
Season every nook and cranny of the spatcocked chicken with salt. Cover all parts of the chicken with half of the marinade. Place skin side up on a rack set over a tray lined with foil.
Roast the chicken, basting with the remaining marinade periodically until the chicken is charred and reads 55C on a thermometer. Remove from oven and rest chicken in a warm place for 15 minutes before serving. | Posted on 28/Apr/2023 02:35:00
