Grilled whole chicken with piri piri

AT A GLANCE

  • Serves 4 people

The secret to getting the most from this dish is to cook it over a wood or coal-fired barbecue.

  • 1 chicken (about 1.8kg), spatchcocked
  • 50 ml extra-virgin olive oil
  •  
  • Piri piri
  • 3 long red chillies
  • 5 garlic cloves
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 300 ml olive oil
01   For piri piri, preheat a char-grill or barbecue to medium heat. Grill chillies, turning occasionally, until blistered (2-3 minutes). Cool slightly, then peel, discard skin and process with garlic in a food processor until finely chopped. Add egg yolks and lemon juice and process until pale and frothy, then, with motor running, add oil in a thin stream until incorporated. Season to taste. Makes 350ml. Sauce will keep, refrigerated in an airtight container, for 1 week.
02   Score chicken through thickest parts of thigh and breast with a sharp knife and rub skin with olive oil. Season with sea salt, then grill, skin-side down, until skin is golden and crisp, then turn and cook, brushing chicken occasionally with piri piri, until cooked through (30-40 minutes). Cut into pieces, serve with remaining piri piri.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

JUICY PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Nov 2009

Nov 2009

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