This Piri Piri Chicken recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Piri Piri Sauce
Ingredients
4 long red chillies, roughly chopped
4 birds eye chillies, roughly chopped
3 cloves garlic
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
60ml (¼ cup) fresh lemon juice
180ml (¾ cup) olive oil
Method
For the best results, use your Breville Boss™ blender
Place chillies, garlic, sweet paprika, smoked paprika, oregano, salt and lemon juice into blender jug and secure lid
PUREE 1 minute scraping sides half way through mixing until almost smooth
MIX 30 seconds. While blender is running remove inner cap and gradually add oil in a thin steady stream until all the oil is added and sauce is thickened
Tips & Hints
Tip: if you like your sauce a little less hot, remove seeds from the chillies before adding to the blender.
For roasted piri piri chicken: place marinated chicken pieces onto a greased rack over a baking tray lined with foil. Bake at 200°C for 35 – 40 minutes or until chicken is cooked through.
Piri Piri Chicken
Ingredients
1 whole chicken (1.5kg), cut into eight pieces
60ml (¼ cup) whisky
Oil spray, to grease
Corn cobs, to serve
Lemon wedges, to serve
Method
Pour half the Piri Piri Sauce into a large resealable plastic bag. Add the whisky. Stir to combine. Place remaining piri piri sauce in an airtight container and store in the fridge
Make deep diagonal cuts in chicken pieces. Add to piri piri sauce in the resealable bag. Toss to coat. Seal bag. Place in the fridge for 4 hours, or overnight, to marinate
Heat a barbecue or chargrill plate to medium-high heat. Spray chicken with oil. Cook for 20 – 25 minutes, turning occasionally or until charred and cooked through
Serve: with remaining piri piri sauce, corn cobs and lemon wedges
