Barbecued peri peri chicken
INGREDIENTS
3-pound whole chicken 5 fresh, long, red chiles 5garlic cloves, unpeeled 1 teaspoon dried oregano 1 teaspoon sweet paprika 1 teaspoon brown sugar 1/3 cup olive oil
1¾ ounce cider vinegar 1½ teaspoons salt
DIRECTIONS
1. Preheat oven to 425 degrees.
Butterfly the chicken. Pat the skin dry with paper towels.
2. Place the chiles on a baking sheet and roast for 10 minutes. Set aside to cool, then roughly chop. (Turn oven off.)
3. Meanwhile, blanch the garlic cloves in boiling water for 30 seconds, then peel and roughly chop. In a small saucepan set over medium heat, combine the garlic with the chiles, oregano, sweet paprika, brown sugar, olive oil, cider vinegar and salt. Bring to a simmer, lower heat and let simmer for 2-3 minutes. Allow the peri peri sauce mixture to cool, then puree in a blender.
4. Place the chicken on a tray and coat with the peri peri sauce, reserving some sauce for basting. Cover with plastic wrap and refrigerate for at least 1hour.
5. Heat a hooded barbecue grill to medium and lightly grease the grill rack with oil. Place the chicken skin-side down on the grill and cook, covered, for 7-8 minutes. Turn and cook the other side, basting. Continue to cook, opening the hood occasionally to turn and baste, for a further 30 minutes until cooked through.
6. Serve with a salad and corn or some crusty bread.
`The BBQ Companion: 50 Recipe Cards for Grilling Perfection'
This hand-size “barbecue in a box” is designed for the backyard or campground griller who wants some fresh ideas and wants them fast — save the long reads for another time.
We broke the seal on “The BBQ Companion” box ($24.95, Smith Street Gift, a division of Penguin Random House Canada) and pulled three recipe cards out of the deck: The first one, a card from the middle and the last one. Barbecued peri peri chicken, grilled cabbage salad and rumspiked barbecue banana boats — sounds like a winning meal!
This collection comes from Oscar Smith, an Australia-based food writer and fan of beer and travel. Yes, barbecue experts from the U.K. seem to be a publishing trend this year, and we rather like the perspectives from abroad. Besides the African-Portuguese peri peri recipe, Smith's global array includes Brazilian cachaca chicken skewers, Japanese seven-spice calamari, Thai chile-coconut surf & turf skewers, Greek-style slow-cooked lamb roast and edamame burgers with red onion jam.
And if you think an Australian grilling collection should include a shrimp recipe, it's here. Only it's a Louisiana prawn po'boy, made with spiced grilled shrimp and topped with remoulade.
Serves 4-6