To add some heat to your barbecue, you can use this peri-peri marinade. If you are planning to grill meat for the match between the Springboks and the All Blacks on Saturday, while salt and pepper are always an option, this chicken marinade is worth trying if you like spicy food.
The Springboks will meet the All Blacks at Ellis Park Stadium on Saturday for the first test match of the great rugby rivalry series. This is also a good reason to move away from the usual barbecue format and prepare something more vibrant for the grill.
This marinade includes fresh peppers, hot chili peppers, garlic, red onion, green onion, parsley, lemon, smoked paprika, and oregano. Red wine vinegar and olive oil combine all the ingredients, and the roasted peppers and onions give the marinade a deeper flavor. The recipe is for a whole chicken, which needs to be prepared using the spatchcock method.
How to Make Peri-Peri Chicken Marinade
Ingredients
For preparation, you will need: 1 whole chicken, 2 sweet peppers, 1 large pointed pepper, 3 stalks of green onion, 1 large red onion, 5 cloves of garlic, 8 hot chili peppers, 1 bunch of parsley, zest and juice of 1 lemon, 1 teaspoon of smoked paprika, 2 teaspoons of dried oregano, 1 teaspoon of salt, 1 teaspoon of black pepper, 150 ml of extra virgin olive oil, and 150 ml of red wine vinegar.
Preparation Method
First, cut the sweet peppers, pointed pepper, green onion, and red onion into cubes. Then, place them in a hot oven to roast until they have black char marks. After that, add the roasted peppers and onions to a blender along with the garlic, hot chili peppers, parsley, lemon zest and juice, smoked paprika, oregano, salt, black pepper, olive oil, and red wine vinegar. Blend everything until smooth.
The chicken needs to be prepared by performing the spatchcock procedure: place it breast-side down and make cuts along both sides of the spine to remove it. Flip the chicken and press firmly on the breastbone so that it lies flat. Generously coat the chicken with the prepared marinade, ensuring it is completely covered. Place the chicken in the refrigerator to marinate for several hours or overnight if time allows.
Prepare the barbecue for indirect heat, placing the coals on the sides rather than directly under the chicken. Place the chicken on the grate away from the hottest coals. Cook with the lid closed, if possible, turning and basting occasionally with the remaining marinade during cooking. Continue the process until the chicken is fully cooked. For food safety, check that the thickest part of the chicken reaches a temperature of 75°C.
Closer to the end of cooking, move the chicken closer to the hot coals so that the skin develops a nice crust. At this stage, monitor it closely, as the marinade can burn quickly at high temperatures. Before slicing and serving, let the chicken rest for a while.