Portuguese food brings back so many happy memories of being in Portugal laughing and drinking rosé with friends. Chicken peri peri is a Portuguese classic that I’ve sampled many times. It is amazing with chips, rice or my oregano and feta potatoes. I’m all for a simple no fuss dinner but tastes like you’ve gone to so much effort.
Literally mix up the marinade, massage it into the chicken (rubber gloves optional) and whack it in the oven. The marinade is also lovely on chicken cooked over the bbq just make double for basting.
1 large whole chicken. I used a 1.9kg chicken
For the marinade
2 teaspoons chilli flakes
4 cloves garlic – minced
2 teaspoons smoked paprika
2 teaspoons oregano
Salt and pepper to season
Juice of a lime
2 tablespoons olive oil
Pre heat oven to 200c / 180c fan
Mix up your marinade in small bowl or cup.
Place your chicken in a large baking dish and pour over the marinade massaging it in so every part of the chicken is coated. I use surgical gloves for this!
Roast in the centre of a hot oven according to instructions on how long you need to cook your chicken. I cooked my 1.9kg chicken for 1 hour 45 minutes. Don’t forget to baste every half hour or so with the cooking juices this will keep the chicken moist and make sure it doesn’t dry out during cooking.
Tip: Serve Nando’s style with hot buttered corn on the cobs.