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  • Portuguese Roast Chicken Piri Piri

    2 votes
    Portuguese Roast Chicken Piri Piri
    Prep: 4 hours Cook: 2 hours Servings: 4
    by ruth martins
    10 recipes
    >
    In Portugal you see chicken being roasted on a electric spin roast constantly. They are marinated for hours previously and the spicy flavours sip into the flesh during the cooking process. Piri Piri is the spice of preference. This Spice gives the chicken an Amazing flavour!

    Ingredients

    • Marinade
    • 1/2 cup of white wine
    • 1 tbsp of paprika
    • 1 tsp of piri piri powder or cayenne pepper if you really cant find it
    • 1 chicken stock cube
    • 1/2 cup of olive oil
    • salt
    • pepper
    • For the chicken
    • 1 medium size chicken
    • 2 whole cloves of garlic
    • 2 bay leaves
    • 1 lemon
    • For the mediterranean salad
    • 1 Romaine lettuce or any of your choice
    • 1 onion
    • 2 red bell peppers
    • 1/2 large cucumber
    • Some shredded carrot
    • Some Olives
    • some Parsley
    • Extra Virgin Olive Oil
    • White wine vinegar or Lemon Juice

    Directions

    1. In a small Bowl, mix all the ingredients for the marinade
    2. Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too.
    3. Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade.
    4. Squeeze half a lemon juice all over the chicken
    5. Refrigerate for at least two hours
    6. Roast the red bell peppers over a live flame until the skin is black and crispy
    7. Set aside and allow them to cool down
    8. Once cool, remove the skin and slice.
    9. Preheat the oven to maximum temperature
    10. Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in.
    11. After 30 minutes, turn the oven temperature down to 180 degrees.
    12. Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat
    13. While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice.
    14. Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar
    15. Remove chicken from the oven (after about 1 1/2 hours depending on the size)
    16. Allow it to cool for at least 15 minutes.
    17. Serve with the salad and enjoy!

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    Reviews

    • Claudia lamascolo
      Claudia lamascolo
      wow this looks fabulous` I want some :) perfect marinade my kind of Chicken~

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