THE FIRE-CHARRED BIRD

(Our Play on Classic Piri-Piri Chicken)

THE FIRE-CHARRED BIRD

Ingredients: 1 Whole Chicken (spatchcocked), 2 tbsp Piri-Piri flakes or paste, 1 tsp Smoked paprika, 1 tsp Garlic powder, 60ml Olive oil, 2 tbsp Red wine vinegar, 1 tbsp Honey, 4 cloves Garlic (minced), 1 Lemon (juiced)...

Ingredients

  • 1 Whole Chicken (spatchcocked)
  • 2 tbsp Piri-Piri flakes or paste
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 60ml Olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Honey
  • 4 cloves Garlic (minced)
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Whisk oil, vinegar, and honey; rub heavily into the chicken.
  2. The Bloom Toss piri-piri, paprika, and garlic powder with a tiny 15ml splash of water to form a dark fire-paste; rub this over the skin.
  3. The Scorch Roast at 200°C for 40 minutes until the skin is blackened and charred.
  4. The Marriage Baste with the tray juices and extra lemon every 10 minutes until a dark red lacquer forms.
  5. The Final Flourish Top with a massive hit of raw fresh coriander and extra piri-piri oil.

Cuisine: Portuguese

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