Grilled whole chicken with piri piri


The secret to getting the most from this dish is to cook it over a wood or coal-fired barbecue.

You'll need

1 chicken (about 1.8kg), spatchcocked 50 ml extra-virgin olive oil   Piri piri 3 long red chillies 5 garlic cloves 2 egg yolks 2 tbsp lemon juice 300 ml olive oil

Method

  • 01
  • For piri piri, preheat a char-grill or barbecue to medium heat. Grill chillies, turning occasionally, until blistered (2-3 minutes). Cool slightly, then peel, discard skin and process with garlic in a food processor until finely chopped. Add egg yolks and lemon juice and process until pale and frothy, then, with motor running, add oil in a thin stream until incorporated. Season to taste. Makes 350ml. Sauce will keep, refrigerated in an airtight container, for 1 week.
  • 02
  • Score chicken through thickest parts of thigh and breast with a sharp knife and rub skin with olive oil. Season with sea salt, then grill, skin-side down, until skin is golden and crisp, then turn and cook, brushing chicken occasionally with piri piri, until cooked through (30-40 minutes). Cut into pieces, serve with remaining piri piri.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy pinot noir.

Featured in

Nov 2009

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