Piri Piri Chicken like Nandos
1 full free range chicken - 1kg
Chicken needs to be spatchcocked and the diamond bone taken out if you are not sure how to carve it around the bones.
pinch of salt and freshly ground black pepper to get that flavor.
Piri Piri Sauce Recipe:
- 6 to 12 red chillies based on your liking of spice.
- 1 tbsp of garlic paste or around 6 cloves peeled.
- 1 tsp of salt
- ½ tsp of oregano or couple of stokes of thyme
- ½ tbsp of paprika powder
- half a lemon squeezed
- 100ml of virgin olive oil
- 50ml of red wine vinegar or white wine vinegar
Making the Piri Piri Sauce:
Cut the red chillies in to small pieces.
Add the chillies, garlic cloves, salt, oregano or thyme, paprika, olive oil, and vinegar to a food processor.
Squeeze half the lemon without seeds in to to the container.
Allow the hot sauce to settle down then blend it again until it becomes like a puree.
You can keep the sauce stored at room temperature up to a month if you made too much of it.
Piri Piri Chicken:
Marinate the Chicken with the sauce made earlier and leave it in the fridge for about 8 hours or so.
Pre-heat the oven ot 390 F or 200C for 5 minutes
In an oven proof tray, place the chicken and cook for 30 - 40 minutes.
Baste the chicken with piri piri sauce to keep moisture.
Check the chicken temperature to ensure it's cooked before serving.