Peri-Peri Chicken
Peri-peri chicken is a fiery, garlicky roast chicken built on a blended marinade of fresh chillies and red bell peppers. The peppers give the sauce body and sweetness, while vinegar and lemon juice add sharpness and the olive oil carries the heat into the meat. Marinating it overnight pays off, and a few minutes under the broiler chars the edges. Serve it with fried plantains, mashed potatoes or a simple salad.
Instructions
Put the red bell peppers, chillies, garlic, onion, thyme, black pepper, salt, paprika, vinegar, lemon juice, olive oil and crushed bouillon cubes into a blender and blend them into a marinade. Use fewer chillies if you prefer less heat, and taste for salt.
Place the chicken in a large bowl, pour over the marinade and massage it into the meat with your hands. Disposable gloves help if your skin is sensitive to chilli. Cover the bowl and refrigerate for at least 1 hour, or overnight for a deeper flavor.
Lay the chicken in a baking pan and pour the marinade from the bowl over it. Bake in a preheated 350 °F oven for 30 minutes, spooning the marinade over the chicken from time to time.
Turn the pieces over and bake for another 30 minutes. Then switch the oven to broil and cook the chicken for about 3 to 5 minutes, until the surface is lightly charred.
Serve hot. A grill can be used in place of the oven if you prefer.
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