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Smoked Peri Peri Chicken
INGREDIENTS
- 1 whole chicken (5-6 lb)
- 3 red bell peppers
- 2 red onion
- 1 red jalapeno pepper
- 1 red seranno pepper
- 5 African bird’s eye chili (can substitute with red Thai chilies)
- 1 habanero (optional)
- 6 cloves of garlic
- 2 tsp of salt
- 2 tsp smoked paprika
- ½ tsp white pepper
- 1 tsp of honey
- zest of 1 lemon
- juice of 1 lemon
- ¼ cup neutral oil
- 4 tsp red wine vinegar
HOW TO MAKE SMOKED PERI PERI CHICKEN
STEP 1:
Rough chop the onions, bell peppers, and jalapeno. Add them to a baking sheet, drizzle oil over them, and season with salt and smoked paprika.
STEP 2:
Bake the vegetables in a 350°F (121°C) oven for 30 minutes, then add the garlic and the rest of the peppers and bake for an additional 15 minutes.
STEP 3:
Blend the baked ingredients in a food processor or blender along with lemon zest and lemon juice. Once emulsified, add in oil, honey, and red wine vinegar, and then blend again.
STEP 4:
Spatchcock the chicken by removing the backbone, flipping it over, and cracking the breastbone so the chicken can lay flat. Sprinkle with salt and pepper then coat the chicken in the marinade.
STEP 5:
Grill the chicken meat side down over direct heat for 10-15 minutes. Then it flip over, move it to the indirect side, and baste it with a little more sauce. Cook until the chicken reaches an internal temperature of 165°F (74°C). For best results, use a ThermoPro TempSpike Wireless 500-ft Meat Thermometer for true wire-free operation.
STEP 6:
Serve over rice and with the remaining sauce. Enjoy!
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