Peri-Peri Chicken

Ingredientes

Marinade

Shallots: Peeled and rough chopped.

Garlic: Peeled, smashed, and rough chopped.

Chilies (Fresh): Use Fresno peppers (for color and flavor) or African Bird's Eye chilis (traditional).

Lemon Zest

Fresh Thyme: Stripped from the stem (used as a non-traditional alternative to oregano).

Dried Bay Leaf (Optional)

Smoked Paprika: A small amount for the marinade base.

Salt: A tiny amount.

Tomato Paste: 3-4 minutes to toast in a pan over medium heat before mixing.

Vinegar & Lemon: Essential for the Peri-Peri flavor.

Olive Oil

Chicken & Seasoning

2 Whole Chickens: Spatchcocked (spine removed and flattened).

Smoked Paprika: For an even dusting.

Salt & Pepper: For final seasoning.

Butter: For the finishing sauce.

Instrucciones

1. Prepare the Marinade

Grind Base: Combine shallots, garlic, chilies, lemon zest, thyme, bay leaf, a small amount of smoked paprika, and salt in a mortar and pestle (or blender). Hand grinding for about 10 minutes is preferred for a better color and flavor.

Toast Tomato Paste: Cook the tomato paste in a separate pan over medium heat for 3–4 minutes to deepen the flavor and remove its acidic tinge.

Combine: Mix the toasted tomato paste, vinegar/lemon, and olive oil into the ground base.

2. Marinate the Chicken

Prep: Pat the chickens dry and spatchcock them.

Season: Evenly dust the chicken with smoked paprika (heavy on the cavity side, lighter on the skin side).

Marinate: Apply the marinade liberally to the cavity side first, then flip the chickens into a bowl and coat completely with the remaining marinade.

Refrigerate: Cover and refrigerate for 24 to 48 hours for optimal flavor.

3. Cook the Chicken

Reserve Marinade: Scrape most of the raw marinade off the chicken and set it aside in a pot for a finishing sauce.

Season: Season the chickens generously with salt and pepper.

Heat: Preheat two heavy pans (wrapped in foil) in a 400°F oven to use as weights. Heat two large skillets on the stovetop on high, then reduce to medium-high/medium, and add olive oil.

Sear: Place the chickens skin-side down in the hot skillets. Place the preheated weights on top and press down. Reduce heat to just over low and sear for about 12 minutes.

Oven Finish: Transfer the skillets (with weights) to the 400°F oven for 20 minutes.

Flip & Finish: Remove the weights, flip the chickens (bone-side down), and return to the oven for another 15 minutes or until the internal temperature reaches 165°F.

4. Finishing Sauce

Cook Sauce: Cook the reserved marinade in the pot on medium heat for about five minutes. Add the pan juices from the cooked chicken and a touch of lemon juice.

Emulsify: Turn the heat to low and whisk in a little butter to balance the richness and acidity.

Glaze: Paint the finished sauce onto the cooked chickens and return them to the oven for a few minutes to crisp up the skin.

Rest: Let the

chicken rest for 15 to 20 minutes before serving.