Take your family barbecue to new heights with this easy piri-piri chicken recipe. Full of tangy, smoky and spicy flavours, it's a tasty main that's sure to impress.
Serves66
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + 2 hours marinating & 10 mins resting time
+ 2 hours marinating & 10 mins resting time
Ingredients
1.3kg Coles RSPCA Approved Whole Small Fresh Chicken
2 tbs red wine vinegar
2 tbs olive oil
1 tbs brown sugar
2 tsp ground paprika
2 garlic cloves, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground coriander
½ tsp dried chilli flakes
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut along both sides of the backbone and discard. Turn chicken breast-side up and push down to flatten. Tuck wings under. Pat dry with paper towel. Use a knife to make several cuts, about 5mm deep and 4cm long, into the chicken meat. Place in a glass or ceramic dish.
Step 2
Combine vinegar, oil, sugar, paprika, garlic, thyme, oregano, coriander and chilli flakes in a bowl. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Step 3
Preheat covered barbecue on medium. (Alternatively, preheat oven to 200°C.) Cook chicken on grill for 5 mins each side or until golden brown. Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer. Set aside, covered, for 10 mins to rest.
Step 4
Cut chicken into portions and serve on a platter with lemon wedges.
Prep time15 mins15 minutes, + 2 hours marinating & 10 mins resting time
+ 2 hours marinating & 10 mins resting time
Ingredients
1.3kg Coles RSPCA Approved Whole Small Fresh Chicken
2 tbs red wine vinegar
2 tbs olive oil
1 tbs brown sugar
2 tsp ground paprika
2 garlic cloves, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground coriander
½ tsp dried chilli flakes
Lemon wedges, to serve
Description
Take your family barbecue to new heights with this easy piri-piri chicken recipe. Full of tangy, smoky and spicy flavours, it's a tasty main that's sure to impress.
Method
Step 1
Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut along both sides of the backbone and discard. Turn chicken breast-side up and push down to flatten. Tuck wings under. Pat dry with paper towel. Use a knife to make several cuts, about 5mm deep and 4cm long, into the chicken meat. Place in a glass or ceramic dish.
Step 2
Combine vinegar, oil, sugar, paprika, garlic, thyme, oregano, coriander and chilli flakes in a bowl. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Step 3
Preheat covered barbecue on medium. (Alternatively, preheat oven to 200°C.) Cook chicken on grill for 5 mins each side or until golden brown. Transfer to a roasting pan. Cook in covered barbecue or oven for a further 40 mins or until brown and juices run clean when chicken is pierced with a skewer. Set aside, covered, for 10 mins to rest.
Step 4
Cut chicken into portions and serve on a platter with lemon wedges.
