Peri Peri chicken

Name: Peri Peri chicken
Cuisine: Latin American, American
Ingredients: 2kg chicken; 4 corn on the cob; 4 large sweet potatoes; 1/2 tablespoon cayenne pepper; 2 chillis halved; Juice of a lemon; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 tablespoon balsamic vinegar; 1 red pepper; 2 garlic cloves crushed; 2 tablespoons oil

6 steps

Updated at: Thu, 17 Aug 2023 12:36:15 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1041.6 kcal (52%)

Total Fat57 g (81%)

Carbs64.7 g (25%)

Sugars12.9 g (14%)

Protein66.9 g (134%)

Sodium948.2 mg (47%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2kgchicken

4corn on the cob

4sweet potatoes

large

½ tablespooncayenne pepper

Peri peri sauce

2chillis

halved

juice of lemon

1 teaspoonsalt

1 teaspoonsmoked paprika

1 tablespoonbalsamic vinegar

Instructions

Step 1

Remove the seeds from both chillis (for mild), from one chilli (for medium) or leave the seeds in both (for hot).

Step 2

Throw all the sauce ingredients into a blender & blitz.

Step 3

Now for spatchcocking. Flip the whole bird over so it is breast side down & the Parsons Nose is on top in front of you. Using scissors, cut along either side of the back bone starting at the Parsons Nose. Remove the backbone, flip the chicken over & press down.

Step 4

Coat the chicken in the peri peri sauce.

Step 5

Roast for 1 hr 15 adding the potato wedges after 30 minutes. Turn them in the juices, season & sprinkle over the cayenne.

Step 6

Add the Corns for the final 15 mins again turning them in the juices. Give the wedges another turn too.