Recipe
Chicken (Butterflied) - 1.5 ~1.7kg
Marinate
Salt - 1 Tbsp
Ground Black Pepper - 1 Tsp
Ground Paprika Powder - 1 ½ tsp
Oregano - 1 Tbsp
Peri-Peri Sauce
Red Chilies - 100g
Bird’s Eye Chilies - deseed 6pcs
Garlic - 5~6 cloves
Onion - 1pc
Lemon Zest - 1 Tsp
Lemon Juice - 1 pc
Vinegar - 2 Tbsp
Oregano - 1 Tbsp
Sugar - 1 ½ Tsp
Salt - 1 Tsp
Ground Black Pepper - ½ Tsp
Olive Oil - 80ml
Ground Paprika Powder - 1 Tbsp
Cucumber Salad
Red Onion - 1pc
Cucumber - 1pc
Cherry Tomatoes - 6pcs
Fresh Mint Leaves - 5pcs
Ground Black Pepper - ¼ Tsp
Salt - 1~2pinches
Lemon Juice - 1 pc
Olive Oil - 2 Tbsp
Sugar - 1 Tsp
Instructions
1) Combine all marinade ingredients, mix well.
2) Rub marinade onto chicken. Set aside for 30 min.
3) Chop all Peri-Peri sauce ingredients, combine all and blend into smooth sauce paste.
4) Use 4-5 Tbsp Peri-Peri sauce to marinate chicken. Marinate for 3 hours.
5) Cook Sauce. Preheat saucepan, add in olive oil – 1 Tbsp. Cook sauce over medium low heat. Add in salt & black pepper to taste.
6) Preheat oven (200°C ~ 10 min).
7) Brush chicken with some olive oil. Bake chicken for 45 minutes. Turn heat to 180°C.
8) Prepare Salad. Chop & dice all ingredients, combine & mix well. Set aside in the fridge.
9) Remove chicken from oven when timer hits 45 min. Brush some Peri-peri sauce onto chicken.
10) Return to oven and set another 15 min.
11) Serve chicken with salad & Peri-peri sauce.
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Hob: Rubine Lotoflexi
Hod: Rubine Novara
Oven: Rubine Lava