Chef Miguel Maestre’s Peri Peri BBQ Chicken is a smoky, tangy twist on a classic favourite.
Ingredients:
1 large butterflied chicken
Peri Peri marinade:
- 5 cloves garlic
- 5 birds eye chillies, seeds removed, chopped
- 2 sprigs oregano
- 1 bunch basil leaves
- Finely grated rind and juice of 1 lemon
- Finely grated rind of 1 lime
- 3 tsp hot paprika
- 50ml extra-virgin olive oil
- Salt and black pepper
Chunky romesco sauce:
2 large red capsicums
1–2 long red chillies, or to taste
60 g (½ cup) slivered almonds, toasted and roughly chopped
1 garlic clove, finely chopped
3 tablespoons grated fresh tomato
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
125 ml (½ cup) extra-virgin olive oil
Salt flakes and freshly ground black pepper
Method:
- Preheat a BBQ grill over high heat.
- Lay the chicken breast down on a chopping board. Using scissors, cut along one side the back bone from neck to tail. Cut along the other side and pull the back bone out. Flip the chicken over and open out, pushing firmly on the breast bone to flatten. Deeply score the chicken to get the marinade in the flesh. Set aside.
- To make the romesco sauce, grill the whole capsicums and chillies on hot coals or a barbecue grill, turning regularly, until the skin is black and blistered.
- Transfer to a board and scrape off the skin. Discard the skin, seeds and membranes and roughly chop the flesh.
- Place in a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed. Set aside.
- To make the marinade, combine all the ingredients in a mortar and pestle, or food processor, and work into a semi-smooth paste. Season it generously with black pepper and some salt. Save a little marinade for brushing.
- Rub marinade all over and under the skin of the chicken until well coated. Place the chicken, skin side up on the grill. Reduce the heat to medium and cook for 30 minutes. Brush the skin with some of the remaining marinade and turn skin side down. Cook for a further 5 minutes or until just cooked through. Remove from the grill and set aside to rest for 5 minutes.
- Cut the chicken into 8 portions and place on a serving board and serve with romesco sauce.