Name: Grilled whole chicken with piri piri
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 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

Grilled whole chicken with piri piri

Australian Gourmet Traveller barbecue season recipe for grilled whole chicken with piri piri.

Serves 4

Prep

10M

Cook

45M

Total

55M

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

Ingredients

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

Main

1.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.

2.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.